Mitsuami Pie Stew!

This for Christmas ☆ Scallop pie stew

(Cooking time: 30 minutes)

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[Ingredients for 4 people]

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Onions: 1 pc

Carrot: 1 / 2

Scallop scallops: 4

1 can of corn

Butter: 20 g

Cake flour: 25g

Milk: 600 ml

Chicken soup base: 1

Salt: 2 pinches

Pepper: a little

Frozen pie sheet: 3 sheets

Egg yolk: 1 pc

Water: 1 / 2 tsp

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[Procedure]

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[Preparation] Heat the oven to 250 degrees.

[1] Cut onions into cubes, carrots into ginkgo nuts, and scallops into quarters.

[2] Put butter, onions and carrots in a pot and fry slowly. When cooked, add scallop scallops and canned corn and fry.

[3] Add cake flour and stir-fry, then add milk several times and warm.

Season with chicken broth, salt and pepper, then divide into cups and let cool.

[4] Leave the frozen pie sheet at room temperature for 10 minutes, and cut one sheet into 12 equal parts in a semi-frozen state. Make 4 braids, stretch the other pie sheets 1.5 times, and pull out 4 with a mold one size larger than the mouth of the cup.

[5] Apply egg liquid mixed with egg yolk and water around the cup containing the stew. Cover with a pie sheet pulled out in a circle and apply egg liquid, put braids around it, and apply egg liquid.

Bake at 250 degrees for 15-17 minutes and you're done!