Ingredients serves 4-5:
2.2 lb/1 kg turkey parts (back, wings, giblets, neck, whatever is available), 1-1 1/4/lb/50-60 dkg soup vegetables (mixture of carrots and parsley root), 1 each small piece of knob celery, kohlrabi, savoy cabbage, smallish, onion, 1 teaspoon mild Red Gold or Sweet Ann (sweet cherry pepper paste), 1/2 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste, salt
Dome: 1 package (18 oz/50 dkg) frozen puff pastry, Only about half of it is needed for the soup), 1 egg

Cook and season as you would about 2 quarts/liters of traditional meat soup from the cleaned turkey parts and vegetables. Let rest and settle a bit and strain. Remove the fat from the surface using a paper towel or napkin. Cut the vegetables that have cooked in the soup, along with the boned meat into strips and divide among four ovenproof cups. Ladle cold soup over it ( it has to be cold because as it heats up later the steam that will continually escape lifts the pastry that comes on top nicely). Whatever stock, vegetables and meat remain can be saved for another day. Allow the pastry to come to room temperature while the soup is cooking. Roll out on a floured pastry board to about 1/4”/1/2 cm thickness and cut into rounds about 1/2”-1”/ 1-2 cm larger
than the diameter of the cups. Beat the egg and spread some of it around the rim of each cup. Cover the cups with the pastry rounds. Spread the remaining egg over them. Any pastry remaining cannot be refrozen so cut it into strips about a finger’s width, spread with the egg also and bake along with the cups of soup in a preheated oven on high at 410°F/220°C (400°F/200°C convection oven) for about 15 minutes. During this time the soup will have come to a boil and the pastry will have baked also. At serving time, each person cracks the pastry dome himself and of course, eats the soup. The
pastry strips can be consumed at any time.

Preparation time: a good 2 hours
Calories per serving: 550
Skill: Easy to prepare