Octo-pot

One to do with the kids!

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Chefclub

Team

Chefclub Kids



Total time: 15 minutes

Ingredients for 3 people

6 tbsp of sour cream

3 eggs

3 tbsp of tomato sauce

1 puff pastry

1 egg yolk

2 black olives, pitted

parsley

salt & pepper


Tools

Ramekins

Baking tray

Parchment paper

Baking tray

Parchment paper


Step 1/8

Divide the cream among the ramekins, add chopped parsley, eggs, salt and pepper, and dollop the tomato sauce on top.

Step 2/8

Cut 3 circles slightly smaller in diameter than the ramekins from the puff pastry. Then cut 24 triangles with 3/4" bases and 6" long.

Step 3/8

Place 8 triangles in a circle in each ramekin, placing the bases in the middle and hanging the sides over the edges. Place the circles in the middle.

Step 4/8

Place the ramekins on the baking tray lined with parchment paper, brush the pastry with egg yolk, place 2 slices of black olives on each circle of pastry to form eyes and bake for 10 minutes at 350 °F. Enjoy by dipping the dough into the eggs!

Step 5/8

Divide the cream among the ramekins, add chopped parsley, eggs, salt and pepper, and dollop the tomato sauce on top.

Step 6/8

Cut 3 circles slightly smaller in diameter than the ramekins from the puff pastry. Then cut 24 triangles with 3/4" bases and 6" long.

Step 7/8

Place 8 triangles in a circle in each ramekin, placing the bases in the middle and hanging the sides over the edges. Place the circles in the middle.

Step 8/8

Place the ramekins on the baking tray lined with parchment paper, brush the pastry with egg yolk, place 2 slices of black olives on each circle of pastry to form eyes and bake for 10 minutes at 350 °F. Enjoy by dipping the dough into the eggs!

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