This recipe is so easy, it’s almost embarrassing to post here. But since the results are phenomenal (DH: “You must cook it again tonight!”) and preparation is quick and simple, I thought I’d share it with you.
Mushroom Soup With Puff Pastry Lid
– mushroom soup
– frozen puff pastry
– one egg, beaten
– ovenproof cups or bowls
– pastry brush
– baking tray
- Prepare the mushroom soup according to package instructions. (Or make from scratch!)
- Preheat oven 200°C (about 390°F).
- Thaw the frozen puff pastry at room temperature for about 10 minutes. [NB: You can find frozen puff pastry in the frozen section of your local supermarket.]
- Ladle the soup into the ovenproof bowls — about 3/4 full.
- Separate the sheets of the frozen puff pastry and cut them into squares slightly bigger than the top of your bowls.
- Take one square, put it on top of a bowl and press lightly to create an indentation. Take off the pastry square and brush some beaten egg on the indentation of the bowl on the pastry, as well as portions of the pastry outside the circle. Cover the bowl with the pastry. Press the pastry firmly but gently so that it sticks to the top and sides of the bowl. Make sure the pastry sticks so that the pastry will puff up as the soup inside the bowl is boiling.
- Place the bowls on a baking tray, making sure there’s adequate space in between bowls so that they don’t stick together, then put inside the oven. [NB: Don’t use a tray with holes like the one in the photo because some of the soup is bound to overflow and create a mess!]
- When the pastry has puffed up, brush the tops with a little of the beaten egg.
- Continue baking until the pastry is golden brown.
- Serve hot.