Dutch Pastries

A wonderful dish, often eaten as lunch or as an entree. It can be prepared with chicken, beef, veal or venison and you can add whatever you like.I never made it myself, but I’m told it’s not difficult.
We use ready made puff pastry here too, when available. That makes it even less difficult.

600 gram (1 1/4 pound) cooked meat, chicken or beef (from making stock or broth)

To make the roux:
1 onion, chopped
60 gram (1/4 cup) butter
60 gram (1/2 cup) flour
1/2 liter (2 cups) stock
2 tbl spoons cream
pepper,salt, nutmeg to taste

For pastry shells:
1lb of hard butter
1 cup of water
1 lb flour
pinch of salt

Preparation in advance:
Make a broth using your meat of choice.
When cooked, remove the meat and chop it very finely.

The roux:
Melt butter, add flour and stir constantly for a few minutes. Slowly add the broth. Add seasoning. Add cream. Keep stirring.
When the sauce is ready, add meat and spices.

The pastry:
Chop butter and flour until as fine as sand; add salt and water, a little at a time; keep chopping until it forms a dough.
Roll with as little flour as possible into a large thin sheet.
Fold and refold until like a small loaf of bread. Let stand overnight in a cold place; when ready for use cut off a small piece and roll as thin as cardboard; have two sized cutters and cut three pieces with the largest one and place on top of each other using a little water and flour to make them stick together. Then cut out two more and use the smaller cutter to cut out the center. Put together as the others and put them on the three in the same way. Bake in moderate oven.

When ready, fill with the ragout till overflowing.

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