Pastry Stuffing with Veal

Bring the soup and vegetables to the boil. Cook meat for about 30 minutes just below boiling point, remove, cool slightly and cut into cubes of about 1 cm. Fill the sausage meat into a piping bag without a nozzle. Squeeze out the exact amount. Cut small “balls” with a kitchen knife and slide them directly into the gravy. Cook for 5 minutes, remove with a slotted spoon, drain and set aside.

For the chive sauce, cook the pastetli sauce according to the basic recipe, but with the gravy. Add vermouth, heavy cream and chives, season. Add meat and sausage meatballs, bring sauce to boil briefly.

Bake 8 puff pastry patties in oven heated to 180 °C for about 10 minutes. Place the lids separately next to the patties on the baking tray. Place 2 pâtés on a heated plate, add filling, garnish and place lids (little hats) on top.

Tip: As an alternative to fresh chives, you can also use freeze-dried chives.

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