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“Nice as a starter for a romantic dinner. First step can be prepared in advance.”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and finely dice shallot and capsicum. Clean and slice mushrooms. Wilt shallot in hot butter in circa 2 minutes. Add capsicum and mushrooms and softly sauté for 5 more mins, until mushrooms are soft and start to release some fluids. Add stock, 100 ml water, wine, marjoram, and mixed herbs. Simmer for 10 minutes. Add lemon juice to taste.
  2. Preheat oven to 230 degrees Centigrade (440 degrees Fahrenheit). Defrost pastry. Chop parsley finely.
  3. Reheat soup and add parsley. Stir egg yolk. Pour soup into two high bowls. Using a baking pin, flatten pastry sheets slightly until they fit over the bowls; cover bowls with pastry and 'glue' them to the sides using some water. Brush top with egg yolk. Bake in oven until pastry is golden brown (circa 8 mins). Serve immediately.

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