For the puff pastry
2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold water
200g unsalted butter, softened and divided
For the soup
30g dried mushrooms
3 tablespoons finely chopped onion
2 cloves garlic, minced
4 tablespoons unsalted butter
6 cups chicken broth
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
For brushing
1 egg, lightly beaten
For the puff pastry
2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold water
200g unsalted butter, softened and divided
For the soup
30g dried mushrooms
3 tablespoons finely chopped onion
2 cloves garlic, minced
4 tablespoons unsalted butter
6 cups chicken broth
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
For brushing
1 egg, lightly beaten
Place the flour and salt on a flat surface
Make a depression in the center and pour in the water, mixing with a fork
Mash well with your hands and refrigerate for 30 minutes, wrapped in plastic wrap or aluminum foil
Open the dough, on a lightly floured surface, to form a rectangle
Cover the dough with butter (if necessary, dust the dough with more flour)
Fold one side of the dough to the middle, then the other side over the first, forming three layers
Refrigerate for 15 minutes, wrapped in plastic wrap or aluminum foil
Place the dough on a lightly floured surface (with the narrower side facing you)
Open it to form a rectangle
Fold again to get three layers (previous step) and refrigerate for another 15 minutes
Repeat this process three more times
Prepare the soup: thoroughly wash the mushrooms in cold water
Place them in a bowl, cover with boiling water, and let cool
Drain, chop coarsely, and reserve
Fry the onion and garlic in butter over low heat until they start to brown
Add the chicken broth and mushrooms
Let simmer for 10 minutes
Place into four ramekins of 10cm diameter, sprinkle with parsley and Parmesan cheese, and let cool
Open the dough to a square of 35cm
Cut into 4 equal pieces
Brush with egg the edges on the outside of the ramekins
Cover with dough, cut off the tips, and gently press the edges
Brush the remaining egg over the dough
Place in an oven-safe dish and bake in a preheated oven at 250°C for about 30 minutes until golden brown
Dish into 4 portions.
