Brown balls with ragout

Name: brown balls with ragout
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 brown bread roll; 800 g chicken ragout can of 400 g; 340 g red beet slices sweet sour in pot; 20 g cress; 4 el traditional olive oil

Roasted brown dumplings filled with chicken ragout. Delicious in combination with the salad of red beets, lamb's lettuce and oil.

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut approx. 2 cm of the bread rolls and roll out the bread. That works best with your hands. Keep the top separate. The crumb is not used.
Heat the ragout according to the instructions on the can.
Put the bread rolls and 'lids' in the oven for about 5 minutes. For the salad, mix the beet, cress and oil. Season with pepper and salt.
Fill the bread with ragout and put the lids on it. Serve with the beet salad.