Instant Mushroom Soup with Puff Pastry Cap & Instant Garlic Bread

There are many ways to have the nice creamy soup in puff pastry, as well as the garlic bread. You can choose the traditional way to prepare them from first step till the last by yourself, or the instant way like me. I used the instant mushroom soup and the ready-made buns for this recipe, but I added a little creativity on the pastry decorating.

Ingredients

• instant mushroom soup     速溶蘑菇汤
• puff pastry    起酥皮
• bun/toast    面包/吐司    
• butter/margarine    牛油或黃油
• finely chopped garlic     蒜茸
• oregano    牛至
• black pepper    胡椒

  Steps 

1. Pour the hot water and the instant mushroom soup powder into the baking cup/bowl, stir well.    把热水和速溶蘑菇汤粉倒入烤杯/碗拌匀。
2. Egg wash the surface of puff pastry. **Stick the leftover puff pastry on top if you happen to have some. You may use any tool like fork, toothpick, skewer and etc to draw the fine lines/patterns. Egg wash the decorating parts.**     酥皮表面涂上蛋液。**如有用剩的酥皮，这时可黏在上面装饰。你可用叉子、牙签、竹签等画幼线或花纹；再扫上蛋液**
3. Stick the pastry on top of the baking cup/bowl as the lid.    把酥皮贴在烤杯/碗口当盖。
4. Bake at 200°C for 20 minutes.    以200°C烤20分钟。
5. Mix the butter/margarine, garlic, oregano and pepper, then spread on the toasts/buns. Bake at 200°C for 5 minutes.    牛油/黄油、蒜茸、牛至、胡椒混合均匀抹在面包/吐司， 200°C烤5分钟。