Vegan filet pieces pastry delight

Cook the peas and asparagus tips in boiling salted water for a few minutes until crisp tender. Drain them in a colander and rinse briefly with cold water to avoid overcooking. Preheat the oven to 160℃.

Over low heat, let the butter melt and "bubble out" for a few minutes, but do not color. Remove the pan from the heat and stir in the flour with a spatula. Let the 'roux' 'cook' on low heat for about 2 min, stirring constantly.

Add half of the stock and bring to a boil, stirring regularly. The mixture will start to bind to a firm sauce. Add the rest of the broth, bring to a boil and simmer gently for a few minutes. Brown the filet pieces and mushrooms for a few minutes in a frying pan with a little oil. Season with salt and pepper.

Spoon the pieces and mushrooms into the ragout, adding more broth if necessary if the ragout is too thick. Heat the pastry pans in the oven according to directions on the package and cut out the small “lid".

Warm the asparagus and peas and season with a little salt and pepper and some butter. Spoon the well-warm ragout into the pastry ‘pans’ and place the ‘lids’ on top. Garnish with the asparagus tips, peas and purple cress.