240 g of tomato puree
3 cups of water
2 chicken bouillon cubes
1 cup of heavy cream
2 tablespoons of chopped green onions
1 package of frozen puff pastry, thawed
1 egg
1 tablespoon of water
240 g of tomato puree
3 cups of water
2 chicken bouillon cubes
1 cup of heavy cream
2 tablespoons of chopped green onions
1 package of frozen puff pastry, thawed
1 egg
1 tablespoon of water
Combine the tomato puree, water, and chicken bouillon in a saucepan
Bring to a boil and let simmer for 15 minutes, stirring occasionally
Add the heavy cream and chopped green onions
Mix well and remove from heat
Preheat the oven to 300°F (150°C)
Divide the tomato mixture into 4 individual ramekins, approximately 10 cm in diameter. Reserve
Roll out the puff pastry on a flat surface to a thickness of about 30 cm
Cut out 4 circles, each approximately 15 cm in diameter
Dip the edges with the beaten egg mixed with water and cover each ramekin, placing the egg-coated side facing down
Press the edges firmly
Brush the tops with the remaining egg mixture
Reduce oven temperature to (250°F) and bake for 30 minutes or until golden brown
Serve immediately
Serves 4.
