Christmas soup under a roof of puff pastry

Cut the steak into very thin slices and cut the slices in half into thin strips. Spoon the steak strips with paprika, salt and pepper. Fry them in a soup pan with olive oil while stirring in 1-2 minutes brown. Put the strips of meat on a plate.

Chop the onion, finely chop the garlic and the tomatoes and pointed peppers into cubes. Fry the onion, garlic and paprika in the shortening for 2-3 minutes until soft. Spoon the tomatoes through and cook for another 2-3 minutes. Pour in the stock and bring everything to the boil while stirring.

Let the soup simmer for 10 minutes and puree everything with the hand blender into a smoothly tied soup. Add salt and pepper if necessary. Stir in the steak strips and finely chopped parsley and let the soup cool down.

Preheat the oven to 200 ° C. Let the slices of puff pastry thaw. Beat the egg in a bowl with some salt. Cut out as many stars as possible from 1 slice of puff pastry.

Put the cold soup in the soup bowls and place a slice of puff pastry on each bowl of soup. Brush the edge of the dough on the bottom with some egg and stick the edge on the bowl. Put a hole in the middle of the dough with the apple drill. Decorate the dough around it with asterisks. Brush the dough carefully with egg.

Slide the bowls onto the baking tray in the oven and fry the puff pastry until golden brown and done in 15-20 minutes.