Classic Puff Pastry Vol-au-Vents with Redefine Ragout

PREPARATION

1. Preheat the oven according to the instructions on the puff pastry package. 
2. Bake the puff pastry cases according to the package directions. 
3. Once baked, remove the puff pastry cases from the oven. 

Vegetable Ragout with Redefine Pulled Pork:  

1. In a large pan, melt the butter over medium heat. 
2. Sauté the onion and carrot until soft, about 5 minutes. Add the mushrooms and cook for another 3-4 minutes until they are tender and golden brown.  
3. Sprinkle the flour over the vegetables and stir well. Cook the flour for 2-3 minutes. 
4. Gradually add the vegetable broth while stirring continuously to avoid lumps. 
5. Bring the mixture to a boil and let it simmer for a few minutes until it thickens.  
6. Stir in the cooking cream, mixing everything well. Season with salt, pepper, and fresh parsley.  
7. Heat 2 tablespoons of vegetable oil in a large skillet or frying pan, over medium-high heat.  
8. Add the Pulled Pork, and stir occasionally, until it’s brown, approximately 8 minutes.  
9. Remove the cooked pulled from the heat and mix it into the ragout sauce. 
10. Fill each case with a generous scoop of ragout. Garnish with additional parsley if desired.

This Classic Puff Pastry Vol-au-Vents with Redefine Ragout is a delightful twist on a traditional Dutch favorite, bringing a modern, plant-based touch to a beloved classic. It’s a wonderful recipe for a special occasion or a cozy, comforting meal, proving that a sophisticated dish can also be easy to make. Our Redefine Pulled Pork is seared until it’s crispy and deeply flavorful, then it’s folded into a rich, creamy vegetable ragout. All of this deliciousness is then piled into a flaky, golden puff pastry case. The result is a perfect harmony of textures and flavors—crispy pastry giving way to a rich, savory filling. This is the kind of impressive, yet simple, dish that will have everyone asking for the recipe.