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Octo-pot
One to do with the kids!
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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