料理工房 カリナリーアート 2010 Dec
材料（プチパイ6ヶ分）
| 冷凍パイシート | 75g ... Thaw at room temperature and cut into 6 equal portions. |
| 卵（Lサイズ） | 1 piece |
| 生クリーム | 2 tbsp |
| 長葱みじん | 2 tsp ... Finely minced. |
| 練りうに | 2 tsp |
| かつおぶし | As needed |
飾り (Garnish)
| いくら (Salmon Roe) | As needed |
| チャービル (Chervil) | As needed |
作り方
- Roll out the puff pastry to fit the size of the petit pie molds and press them into the molds. Refrigerate to rest.
- Mix the egg, heavy cream, and minced long green onion in a bowl.
- Place a small amount of sea urchin paste and bonito flakes in the rested pie molds, then pour the egg mixture over them.
- Bake in a preheated oven at 210°C for 8 minutes, then reduce the temperature to 190°C and bake for another 6-7 minutes.
- Garnish with salmon roe and chervil before serving.