Components
- 1 cup of muscle broth with beer cooked in a pressure cooker
- 90 grams of puff pastry
- 1/4 cup of frozen peas
- 1/4 cup of water (tea)
- Half a teaspoon of cornstarch
- 2 tablespoons of coarsely grated parmesan cheese
- Half a teaspoon of butter
- A small dash of salt
Ready state
- Set the oven to 180 °C (moderate heat) to preheat.
- Set aside 2 ramequins measuring 9 cm in diameter and 5 cm in height — the logs will be baked separately. Slice the puff pastry into 2 squares, each 12 cm wide and 0.3 cm thick (you can use the ramequin as a template if you like; the dough should be sufficient to cover the top).
- Put the butter in a small bowl and microwave it for 15 seconds until it melts.
- Lightly coat the outer rim of the ramequins with some melted butter to help the puffed dough stick more effectively.
- In a medium bowl, dissolve the cornstarch in the water. Incorporate the leftover meat, frozen peas, season with a pinch of salt, and stir thoroughly.
- Distribute the meat filling between the two ramekins. Lay the dough over the ramekins and lightly press the edges to seal. Sprinkle with grated cheese and set the ramekins on a baking tray.
- Place in the oven to bake for approximately 25 minutes, or until the dough rises and becomes golden. Remove from the oven and serve immediately.
If you’re using frozen puff pastry, take it out of the freezer one hour prior to making the recipe.
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