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1
Chop the leek, cut lengthwise and then in slices.Combine 1 tbs butter and some oil in a pan, let it melt. Add leek and a little broth, they shouldent fry, but they should be cooking until soft.
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2
Peel and cut potatos into cubes. Add to the same pan with the leeks and broth, let it simmer in a mid-high temperature. Once cooked, add 1 cup almonds, let simmer 3 minutes, add salt if needed and then transfer to blender.Blend until smooth. Transfer to bowl and add heavy cream, beat. Aditional chopped almonds will add texture to the soup.
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3
Let cool.
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4
Tranfter to ceramic bowls.
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5
Roll the pastry until it is 1 cm. thick. if pastry is sticky add some flour on both sides to work on it easier.
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6
Cover the bowls with pastry, pressing on the edges (resembling a fabric lid on a jar of marmalade) decorate with almonds and more pastry on top. Refrigerate a few minutes to make pastry firm and cool again.Keep refrigerated if it will be baked later .
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7
Preheat oven to 350. Brush egg on the pastry and place bowls on a tray. Bake until pastry is puffed and golden. about 15 minutes.
