Vol au vent diced veal and asparagus
Vol-au-vents are a delicious French specialty, and this version with diced veal and asparagus sounds particularly appetizing! For the recipe you will need the following ingredients:

Ingredients :
300 g of diced veal
1 bunch of asparagus
1 onion
200 ml fresh cream
Veal stock
2 tablespoons of flour
50g butter
Salt and pepper
1 puff pastry
1 egg yolk
1/2 teaspoon cinnamon
Neutral oil

Instructions :
Preheat your oven to 180°C (thermostat 6).
Peel and slice the onion. Wash the asparagus and cut it into pieces of approximately 3 cm.
Cook (poach) the diced veal in veal stock. Reserve once cooked.
Steam the asparagus until tender.
Put the butter in a saucepan and sprinkle with the flour, mixing well so that it is incorporated.
Pour in the veal stock and mix until the sauce thickens. approximately 20 mins
Add the crème fraîche and reduce
Season with salt and pepper to taste.
Add the diced veal and asparagus to the sauce.
Cut out circles of puff pastry slightly larger than your vol-au-vent molds. Place them on a baking tray lined with parchment paper.
Fill the vol-au-vent molds with the veal and asparagus preparation, then cover them with the puff pastry circles.
Brush the lid with the egg yolk diluted with a little water
Bake the vol-au-vents for about 20 minutes, or until the pastry is golden and crispy.
Serve hot, accompanied by a green salad for a balanced and delicious meal!