Small puff pastry pies

Name: Small puff pastry pies
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 200 g Salmon fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 75 g Cream cheese with herbs from Provence; 3 Eggs; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Grease; 7-10 Tbsp Dill, lemon and red berries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs (à 75 g) deep-frozen puff pastry
200 g Salmon fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
75 g Cream cheese with herbs from Provence
3 Eggs
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Grease
7-10 Tbsp Dill, lemon and red berries

Directions

1
Let the puff pastry thaw slightly, then cut in half. Meanwhile wash the salmon and cut into cubes. Sprinkle with lemon juice and salt. Stir cream cheese, eggs and cream until smooth. Season with salt and pepper. Grease fireproof moulds (approx. 10 cm Ø).
2
Roll out the dough plates a little and place them in the ramekins with a slight overlap. Spread salmon in them. Pour the cream cheese mixture over the salmon. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 15 minutes. Serve garnished with dill, lemon and red berries
3
Dishes: Pillivuyt