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1
In a soup pot set over medium heat, saute' bacon until crisp.
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2
Add onion and saute' with bacon until slightly softened, about 2 minutes.
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3
Add carrots and potatoes and toss together.
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4
Cover, reduce heat to low and cook 3 minutes.
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5
Add stock and mustard to pot and stir to blend.
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6
Then stir in corned beef and season with salt and pepper to taste.
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7
Cover and gently simmer until vegetables are tender, about 20 minutes.
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8
While soup is simmering, prepare pastry tops.
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9
On a floured surface, flatten one pastry sheet (approximately 11-inch square).
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10
Cut 4 pastry rounds, each about 5 1/2 inches in diameter or about 1 inch wider than the total diameter of the ramekins.
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11
(Note: I used coffee mugs and simply cut the pastry sheet into fourths instead of doing a circle) Repeat with remaining pastry sheet.
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12
Cut a 1/2 inch circle in the center (a plain 1/2 inch pastry tip works well) to allow steam to escape while baking.
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13
Cover and refrigerate pastry until needed.
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14
When soup is done, fill eight 1-cup ramekins to within 1/2 inch of the top.
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15
Whisk egg with water in a small bowl and brush one side of each pastry round with the egg mixture.
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16
Carefully place the pastry round, glazed side down, over each ramekin.
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17
Firmly press overlapping pastry against the outside of each ramekin.
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18
Be careful not to press down from the top to avoid tearing the dough on the edges of the ramekin.
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19
Press tines of a fork around pastry sides to make it adhere slightly to the ramekin.
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20
Brush tops and sides of pastries with egg glaze.
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21
Place ramekins on baking sheet, cover loosely with plastic wrap and refrigerate for at least one hour.
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22
Place oven rack at center position and heat oven to 400F Remove plastic wrap and bake ramekins until pastry is golden brown and puffed, 18 to 20 minutes.
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23
Serve immediately.
