INGREDIENTS:
1. 1/2 pound corned beef - pre packaged
or leftovers
2. 4 russet potatoes - peeled and cubed
3. 1 green cabbage head - shredded
4. 4 slices bacon
5. 1 onion - chopped
6. 4 cups chicken stock
7. 1 sheet frozen puff pastry - thawed
8. 2 tablespoons Dijon mustard
9. 1 egg
10. tablespoon
water
11. salt and pepper to taste
12. 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.
