I have seen these little pastry pie shells ("Königin Pasteten" or "Queen's Pies" in German) for years in boxes on shelves and in bakery windows. In December, the meat section is filled with varying brands and recipes. My friend Sharri had raved about them our first year teaching here together, but I had never tried one. So Thursday, on a whim, and perhaps partly due to having not eaten a snack before grocery shopping, we picked up a box.
|There are lots of variations. Mine didn't end up looking quite this picturesque.|
Königin Pasteten: Agnes Sorel
4 Pasteten shells
5 oz mushrooms, washed & quartered
5 oz lamb, cooked & cubed (I used leftover Christmas turkey, but you could try chicken or pork as well.)
1 T. butter
2 T. lemon juice
1 cup Béchamel Sauce (see recipe below)
2 T. white wine
1 T. Worcester sauce
fresh parsley, chopped
Béchamel Sauce: Makes 1 cup
2 T. butter
1 T. flour
3/4 c. milk
1/4 c. cream
- Melt butter in pan.
- Add flour, milk and cream quickly.
- Bring to a boil and whisk constantly (around 5 min).
- If the sauce is too thick, add a bit more milk. Likewise, if it's too thin, add a bit more flour.