Poultry Ragout in Puff Pastry Cushion

For the poultry ragout, boil the meat in the stock for about 15 minutes, boil down the wine with the onion pieces and bay leaf to about 3 tablespoons of liquid and strain it. Peel the asparagus and cut into pieces, dice the carrots and steam with the peas. For the puff pastry cushions, cut the puff pastry into rectangles or squares, place on a baking tray, brush with egg white.

Bake in the oven at 200°C.Cut the meat into cubes and add to the sauce with the vegetables.Cut the puff pastry cushions apart (or calculate 2 pieces per person), and fill with ragout.Then serve the poultry ragout.

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