As a main meal or finger food, it\u2019s representative of a traditional German or French dish made for special occasions or to celebrate a festive time of year. Armed with this information, and a festive occasion (my birthday), that was my wish. K\u00f6nigin-Pasteten with a creamy veal and mushroom ragout.<\/p>\n
It was a Monday night and I was looking for a break from dining out. Since we suffer fabulously from that thing called city living in Europe, we live within the confines of small maze of Jungenstil walls with old world flare, but sadly no balcony to speak of. So my favorite Schwabe and I have enjoyed this Indian summer with a new 50 year rule and mutual understanding that if the sun is shining and the weather is warm, we dine out. That in drizzly Hamburg is concentrated into less days than you\u2019d expect and when we are lucky like this year, those precious 93 days of summer extend into spring and fall.<\/p>\n
So after a lovely day on the bikes, enjoying the harbor and a seafood lunch we headed homewards to have the Schwabe cook for me. On route gathering tips from his mother on where to start, we stopped off at the butcher only to have the Schwabe proudly announce that he was cooking K\u00f6nigin-Pasteten for my birthday. That led to singing. German\u2019s love singing and I love Germans that sing. Especially if they tote a guitar like mine does.<\/p>\n
K\u00f6nigin-Pasteten is a dish that seemingly has to be put on a \u201cwish list\u201d as it\u2019s somehow seen as something that takes a lot of time and preparation. In fact, it is simpler than simple. It\u2019s easy. Ask my favorite Schwabe.<\/p>\n
The puff pastry shells can be picked up a good bakery (or at least ordered ahead) or found at the supermarket. Or if you are feeling ambitious you can also make your own vol-au-vent, here\u2019s how:<\/p>\n