 | | Directions |
- 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.
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Prep Time: 15 minutes
Container: souffle dish or 8 (1 cup) ramekins
Servings: 8
|  | | Ingredients | | - | | 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 |
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