Fragrant, tender, crunchy, tasty, satisfying - this is what a salmon pie should be like. The large pie is more suitable for a family dinner, while the small portioned pies are ideal for picnics.
It is necessary
- - 400 grams of puff pastry,
- - 500 grams of salmon,
- - 150 grams of champignons,
- - 80 grams of spinach,
- - 1 onion,
- - cream 100 ml,
- - 1 tsp flour,
- - 1 tbsp. a spoonful of butter
- - 2 tbsp. tablespoons of vegetable oil
- - salt to taste,
- - ground black pepper to taste.
Instructions
Step 1
Melt a tablespoon of butter in a frying pan, add 2 tbsp. tablespoons of vegetable or sunflower oil and fry the onion cubes. Fry for three minutes.
Step 2
Cut the champignons into slices. Add the mushrooms to the onion pan. Fry until the liquid evaporates. Add cream and spinach. After boiling, season with salt and pepper (you can add your favorite spices if you wish). If the mushroom filling turns out to be liquid, then add a teaspoon of flour, stir well, bring to a boil and cook until thick, then remove from heat and leave aside to cool slightly.
Step 3
Divide the puff pastry into two parts (make one part larger). Roll out some of the dough into a layer, transfer it to the mold so as to close the sides of the mold.
Step 4
Divide the salmon equally. Put part of the salmon in a mold, season with salt and pepper to taste. Then add the mushroom filling. Put the rest of the salmon on the mushrooms, pepper and salt to taste.
Step 5
Roll the second part of the dough into a layer and close the filling with it in a mold, connect the edges of the dough. Brush the egg over the cake.
Step 6
Preheat the oven to 190 degrees, bake the salmon pie for half an hour until golden brown. Cool the finished pie a little, cut into portions and serve.
