{"id":688,"date":"2011-01-14T18:59:39","date_gmt":"2011-01-14T23:59:39","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=688"},"modified":"2012-05-04T11:56:07","modified_gmt":"2012-05-04T16:56:07","slug":"choux-pastry-with-meat-filling-kue-sus-isi-ragout","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=688","title":{"rendered":"Choux Pastry with Meat Filling ( kue sus isi ragout )"},"content":{"rendered":"

On my way home from the gym yesterday i thought about my mom , things that she often cooked for me when i was young . I remember she liked to cook ragout , i thought maybe i could always use ground chicken or turkey and the rest shouldn’t be too hard . It’s like making a pot pie filling , except it’s less rich . So , i grabbed what i needed , which was a package of lean ground turkey . My mom used to use ground beef for this , but in attempt to make it a little healthier for us , i chose ground turkey , lean one .<\/p>\n

I made the choux pastry , just like normal , the way i make them for eclairs , or profitoles . Once it’s done ,i let it sit for few minutes , then cut them so i can add the fillings inside . I didn’t cut them all the way , just enough opening for the fillings .<\/p>\n

\"\"<\/a><\/p>\n

Here is a recipe for the filling :<\/p>\n

1 lb lean , ground turkey<\/p>\n

1 onion , chopped<\/p>\n

3 garlic cloves , minced<\/p>\n

4-5 small carrots , or 3 medium carrots , chopped ( use food processor , will be quicker than chopping manually )<\/p>\n

2 stalks of celery or green beans , chopped<\/p>\n

nutmeg<\/p>\n

salt pepper<\/p>\n

1 cup of chicken broth<\/p>\n

few tsp. of cornstach to thicken the sauce<\/p>\n

1. In a skillet , heat vegetable oil , add the garlic , onion , saute for 2 minutes , add the rest of the vegetable saute for 5 minutes , add sugar , salt pepper , add the meat , nutmeg , add until meat is cooked well . Add the chicken broth a little at a time , keep stirring , add the cornstarch mixture ( mix cornstarch with water to make a paste ) , pour into the skillet while stirring , until sauce has thicken<\/p>\n

For the choux pastry :<\/p>\n

1 cup of water<\/p>\n

1 stick of unsalted butter<\/p>\n

3-4 eggs<\/p>\n

2 tbsp. of sugar<\/p>\n

1 tsp. of salt<\/p>\n

1 cup of all purpose flour<\/p>\n

1. In a small pot , add water , butter , salt and sugar , bring to boil . Add the flour all at once , stir until it’s all well mixed about 30 seconds ( remove from the heat while u do this ) put it back on the heat , stir for another 30 minutes to cook the flour<\/p>\n

2. Pour the mixture into the mixer with paddle attachment , mix with high speed , add egg one at a time , sometimes u will need 4 eggs , but sometimes with 3 eggs it’s enough , as long as the batter will be falling off the paddle slowly , not too thin not too thick .<\/p>\n

3. Drop a spoonful batter on to the parchment paper lined baking sheet , bake for 15 minutes at 425 F and turn down to 375 F , bake about 20 more minutes until it’s done . Do not open the door too often . .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

How to make kue sus isi ragout , choux pastry with ragout filling . This is very easy appetizer or light snack to make , <\/p>\n","protected":false},"author":16,"featured_media":1690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[42],"class_list":["post-688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes","tag-choux-pastry","avhec_catgroup-all"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=688"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/688\/revisions"}],"predecessor-version":[{"id":691,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/688\/revisions\/691"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1690"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}