Ingredients
Ragout
- Pack of Redefine Pulled Pork (200g)
- 1
- Vegetable Oil (30g)
- 2 tbsp
- Onion, finely chopped (¾ cup) (110g)
- 1
- Carrot, diced (½ cup) (80g)
- 1
- Mushrooms, sliced (150g)
- 1 ½ cups
- Butter* (50g)
- 3 ½ tbsp
- Flour (50g)
- ⅓ cup
- Vegetable Broth (350g)
- 1 ½ cups
- Cooking Cream* (100g)
- ⅓ cup
- Fresh Parsley, finely chopped (5g)
- 1 tbsp
- Salt & Pepper, to taste
Puff Pastry Cases
- Ready-Made Puff Pastry Cases
- 4
Method
Preheat the oven according to the instructions on the puff pastry package.
Bake the puff pastry cases according to the package directions.
Once baked, remove the puff pastry cases from the oven.
Vegetable Ragout with Redefine Pulled Pork
In a large pan, melt the butter over medium heat.
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.
Sprinkle the flour over the vegetables and stir well. Cook the flour for 2-3 minutes.
Gradually add the vegetable broth while stirring continuously to avoid lumps.
Bring the mixture to a boil and let it simmer for a few minutes until it thickens.
Stir in the cooking cream, mixing everything well. Season with salt, pepper, and fresh parsley.
Heat 2 tablespoons of vegetable oil in a large skillet or frying pan, over medium-high heat.
Add the Pulled Pork, and stir occasionally, until it’s brown, approximately 8 minutes.
Remove the cooked pulled from the heat and mix it into the ragout sauce.
Fill each case with a generous scoop of ragout. Garnish with additional parsley if desired.
Made with
Vanessa