Kuchler Pastetli

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak veal tenderloin in water for half an hour.

Prepare a broth with leeks and onions to cook the veal.

Cook the veal until it is light pink, ensuring it remains tender.

Roll out the puff pastry, ensuring it's not too thin.

Cut out circles of pastry for the top and bottom of the dish.

Brush the edges of the pastry with egg wash.

Preheat the oven to 180°C (356°F).

Sauté onions in butter until translucent.

Add mushrooms to the sautéed onions and cook until softened.

Add cream and lemon juice to the mixture, stirring well.

Cut the cooked veal into pieces and mix it into the sauce.

Fill the pastry with the veal and sauce mixture.

Cover with the top pastry, sealing the edges.

Cut slits in the top pastry for steam to escape.

Brush the top with egg wash before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens