Mushroom soup with Puff Pastry Lid
Yesterday night I made mushroom soup with puff pastry lid to go with my baked-rice with cheese casserole. It was amusing to have something rather special.
The soup? Nothing too complicated as I used canned soup. First I made the soup, then I scooped my soup into a bakeware. Next, I cover the bakeware with a layer of puff pastry as lid. The puff pastry I used was the one mentioned in the Portuguese Egg Tart post. I guess you can lightly brush some beaten egg-yolk over the puff pastry for a more yellowish contrast and nicer presentation. But I think I did alright.
The puff pastry went well with the cream-based soup! When the pastry pieces were submerged into the soup, they were soft on the edge but still crunchy inside. What a great appetizer!
I had great fun with it, go try! ;)