Salmon Pies
10 servings
35 minutes
Salmon pies are an exquisite combination of airy puff pastry, tender salmon, and fresh broccoli. This recipe is inspired by Austrian cuisine, where European traditions harmoniously blend with a love for quality ingredients. Salmon gives the pies a rich taste of the sea, while broccoli adds fresh green notes. The delicate filling combined with cream cheese and light spices makes these pies a true culinary masterpiece. They can be served as a main dish or an exquisite appetizer, accompanied by a light sauce. The crispy crust and juicy filling create the perfect combination that will delight any gourmet.
1
Thaw the puff pastry.
- Puff pastry: 450 g
2
Blanch broccoli for about 2 minutes in boiling salted water without thawing and drain in a colander.
- Broccoli cabbage: 300 g
- Salt: to taste
3
Pat the broccoli florets dry with a paper towel and cut into pieces.
- Broccoli cabbage: 300 g
4
Preheat the oven to 200 degrees.
5
Rinse the salmon fillet and cut it into strips.
- Salmon: 150 g
6
Beat the egg with butter, cream cheese, salt, and pepper. Mix this mixture with fish and broccoli.
- Chicken egg: 1 piece
- Vegetable oil: 2 tablespoons
- Cottage cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Salmon: 150 g
- Broccoli cabbage: 300 g
7
Roll out the dough and cut out 20 circles. Place filling on half of them and cover with the remaining circles of dough. Pinch the edges.
- Puff pastry: 450 g
8
Separate the yolk from the white and lightly beat with milk. Brush the pastries.
- Egg yolk: 1 piece
- Milk: 2 tablespoons
9
Line the baking tray with parchment paper, place the pastries on the tray, and bake for 25 minutes.