Simplified Chicken and Corn Pastry Soup

Overview

Crispy skin soup is a popular snack with rich soup and crispy skin. I was lazy this time, and there are ready-made puff pastry and soup ingredients in the refrigerator. They are all semi-finished products. Combine them and you will have a simplified version of puff pastry soup!

Tags

• baking
• soup
• chicken and corn soup
• egg
• sausage
• puff pastry

Ingredients

Steps

1. 1 Sausage dices, eggs, soup buns, the ingredients are very simple, I forgot to pat in the puff pastry.

   

2. 2 Boil the mashed chicken and corn soup with diced sausage until it boils, pour in the beaten eggs, and leave a little egg liquid for brushing. At this point preheat the oven to 200 degrees.

   

3. 3 Pour the cooked chicken and corn soup into a baking bowl, filling it up to 8 minutes.

   

4. 4 Cover the baking bowl with puff pastry, brush with egg wash, and sprinkle with a little black sesame seeds.

   

5. 5 Place in the middle and lower racks of the oven at 200 degrees for about 7-8 minutes. After the puff pastry is colored and puffed up, it's basically ready.

   

6. 6 Just out of the oven.

   

7. 7 If you don’t have meringue, use sweet flying cakes, and the effect will be great.

   

8. 8 Poke it open with a spoon, and the puff pastry will fall apart.