I don't know if this is a typical dutch way of making ragout but I use it in tons of different ways. In puff pastry like this recipe but also to make kroketten, bitterballen and on toast. This is
a fun appetiser recipe. You can make the ragout in advance which I do advice since it is easiest to fill the pastry when the ragout has set and isn't runny.
I have two ways of making this ragout one the quick and easy way the second is definitely more flavourful, next level mushroom kinda thing... if your into that. But it does take a little longer
to prep. The second one I make my own mushroom stock and the first I use store bought stock and add some chestnut mushrooms.
So I guess the rest is up to you... I hope you have fun making them :-)