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Steps
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Sequence
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Step
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| 1 | Put the flour and salt in a bowl and rub in 15g of butter until the mixture resembles fine breadcrumbs. Gradually work in enough water to form soft dough. Transfer the dough to a lightly floured surface, knead gently and shape into a block. Wrap in cling film and chill for 15 minutes. |
| 2 | Remove the dough from the refrigerator and roll it out on a lightly floured surface to form a rectangle. Dot half the remaining butter over the two-thirds of the dough, leaving a 1cm border. Fold the bottom 1/3 of dough into the center and over again to meet the top edge, enclosing the butter. Press the edges together well to seal in the butter. Wrap in cling film and chill for 15 minutes. |
| 3 | Remove the dough from the refrigerator, turn it through 90 degrees so that the narrow end is towards you and roll out as before. Press the edges together well to seal in the butter. Wrap in cling film and chill for at least 15 minutes or until required. |
| 4 | Remove the dough from the bowl and roll out as thin as you can about 1mm. |
| 5 | Melt butter in large and deep saucepan. And the onions and garlic, and cook over gentle flame till the onions have just started to caramelized (soft, translucent, shrunken). This takes about 4 minutes. |
| 6 | Stir in the flour and cook for one minute more, then gradually stir in the stock. |
| 7 | Add the mushrooms and bring to the boil. Don’t worry if it seems like a lot of mushrooms, they will shrink considerably when they are cooked. |
| 8 | Reduce heat, cover and simmer gently for about 15 minutes, until the mushrooms are tender. Stir in the sage. |
| 9 | Remove a couple of ladlefuls of the mushrooms, chop them to small pieces and set aside. |
| 10 | Process the remaining soup in a blender until smooth. |
| 11 | Return the soup to the saucepan and stir in the cream and season with salt and pepper to taste. |
| 12 | Warm through, without boiling. Ladle into bowls and garnish with chopped mushrooms you reserved in step 13, parsley and a few drops of cream. |
| 13 | Put the soup into the oven-safe soup bowl. |
| 14 | Cut out a piece of rolled puff pastry dough to cover the soup bowl. Secure the edges with water. |
| 15 | Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking. |
| 16 | Bake in oven for roughly 10-15 minutes till the puff pastry is puffy and golden brown. |
