- 1/2 pound corned beef - pre packaged or leftovers
- 4 russet potatoes - peeled and cubed
- 1 green cabbage head - shredded
- 4 slices bacon
- 1 onion - chopped
- 4 cups chicken stock
- 1 sheet frozen puff pastry - thawed
- 2 tablespoons Dijon mustard
- 1 egg
- 1 tablespoon water
- salt and pepper to taste
- Container: souffle dish or 8 (1 cup) ramekins
INSTRUCTIONS:
- In a large, heavy pot with a lid, sauté the bacon until crisp.
- Add the onion and sauté with the bacon until the onion is softened.
- Add the cabbage and potatoes, toss to coat with the bacon drippings.
- Cover and reduce heat to low and cook for 5 minutes.
- Add the stock and mustard, stir to blend.
- Simmer until the vegetables are tender, approximately 20 minutes.
- Stir in corned beef.
- Season with salt and pepper.
- While soup is simmering, unfold one pastry sheet on a lightly floured surface.
- Roll out slightly.
- When soup is done, allow to cool slightly, and pour into a souffle dish.
- Cover the dish with one square of puff pastry.
- Gently cut 3 slits into the top center of the pastry to allow the steam to escape.
- Whisk the egg with water and brush over the pastry.
- Place in a 350° oven for 20 minutes or until pastry is golden brown.
Source: Recipe Tips
Share It To Your Friends!
Loading...
