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🍽️ Veal Sweetbread Pastries with Morels

842 kcal · 30 min · 4 servings

Ingredients

• 50 g Morel (dried)
• 400 g puff pastry chilled or frozen (thawed)
• water (for brushing)
• 1 egg yolk
• 4 tbsp milk
• 400 g veal sweetbread
• 375 ml vegetable broth
• 0.5 onion
• 0.5 carrot
• 1 spring onion
• 2 tbsp butter
• 2 tbsp dry white wine
• 1 tbsp Madeira
• 3 tbsp vegetable broth
• 250 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 2 tbsp crème fraîche
• 1 tsp fresh marjoram
• 1 tsp fresh tarragon

Instructions

1. 1. Soak the morels overnight in lukewarm water.
2. 2. Preheat the oven to 220 degrees Celsius with top and bottom heat.
3. 3. Line a baking sheet with baking paper.
4. 4. Roll out the puff pastry to a thickness of about 0.5 centimeters.
5. 5. Cut out 40 to 48 round pieces using an 8-centimeter cookie cutter.
6. 6. Place 10 to 12 of these pieces on the prepared baking sheet to serve as bases.
7. 7. Prick the bases 2 to 3 times with a fork.
8. 8. Brush the edges of the bases with a little water.
9. 9. Cut rings from the remaining dough, leaving a pastry edge of about 2 centimeters.
10. 10. Whisk the egg yolk with the milk.
11. 11. Place 2 to 3 pastry rings on each base.
12. 12. Brush the bottom ring of each stack with a little water to stick it.
13. 13. Brush the top ring with the egg yolk and milk mixture.
14. 14. Bake the pastries until light brown in 10 to 15 minutes.
15. 15. Cut out small pieces from the remaining dough in the number of pastries.
16. 16. Place these pieces on another baking sheet lined with baking paper.
17. 17. Brush the pieces with egg yolk.
18. 18. Bake the lids until golden brown as well.
19. 19. Let the pastries and lids cool on a wire rack.
20. 20. Heat the broth in a pot.
21. 21. Place the veal sweetbreads into the boiling liquid.
22. 22. Let the sweetbreads steep for 10 minutes.
23. 23. Drain the sweetbreads and let them cool.
24. 24. Cut the morels into pieces.
25. 25. Finely dice the onion and the carrot.
26. 26. Halve the spring onions lengthwise and cut them into small pieces.
27. 27. Melt the butter in a pan.
28. 28. Sauté the onion, carrot, and spring onions in the butter.
29. 29. Add the mushrooms.
30. 30. Deglaze the mixture with wine and broth.
31. 31. Let the liquid evaporate over medium heat.
32. 32. Pour in the cream.
33. 33. Season the sauce mildly.
34. 34. Let the mixture cook until thick, stirring occasionally.
35. 35. Remove skins and blood vessels from the cooled sweetbreads.
36. 36. Slice the sweetbreads into slices about 1 centimeter thick.
37. 37. Place the sweetbread slices into the sauce.
38. 38. Let the ragout steep over low heat for about 5 minutes.
39. 39. Finish the ragout with crème fraîche.
40. 40. Taste the ragout again and adjust seasoning.
41. 41. Add the herbs.
42. 42. Fill the ragout into the pastries.
43. 43. Place the lids on top.
44. 44. Serve the pastries quickly.

Nutrition per serving

• kcal: 842
• Protein: 25 g · Fett/Fat: 67 g · Carbs: 34 g