Ragout Fin

Instructions

1. Bring two cups of water to a boil in a pot, add the rice and a pinch of salt. Bring to a boil again, then cover and let it cook on the switched-off stove for about 15 minutes.
2. Cut the chicken breast into small cubes, cook in the vegetable broth until done, remove and set aside.
3. Reserve the vegetable broth for the sauce.
4. Finely dice the onion and carrot and sauté until translucent.
5. Slice the mushrooms (not too thin) and add them to the onion and carrot, cooking briefly.
6. Warm the puff pastry shells in the oven (typically 170°C for about 6 minutes).
7. Prepare a béchamel sauce using butter, flour, and the vegetable broth. Melt the butter in a hot pot, reduce to medium heat, stir in the flour, then gradually add the broth ladle by ladle while stirring until a slightly thick sauce forms.
8. Add the chicken, onion, carrot, and mushrooms to the sauce and bring to a brief boil.
9. Add the frozen peas.
10. Season the sauce with salt, black pepper, nutmeg, Worcestershire sauce, the juice of half a lemon, and the white wine.
11. Remove the pastry shells from the oven, cut off the tops, fill them with the ragout, and place the tops back on.
12. Serve two pastry shells per plate with a portion of rice and a ladle of the ragout.