Spicy salmon pies

Name: Spicy salmon pies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g Spring onions; 750 g Salmon fillets (without skin); 1 package (270 g) fresh pastry rolled out on baking paper (42 x 24 cm); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g + 1 tablespoon whipped cream; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 1 Egg yolk (size M); 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Dill flags

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g Spring onions
750 g Salmon fillets (without skin)
1 package (270 g) fresh pastry rolled out on baking paper (42 x 24 cm)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g + 1 tablespoon whipped cream
2 Eggs (size M)
7-10 Tbsp grated nutmeg
1 Egg yolk (size M)
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Dill flags

Directions

1
Clean, wash and cut the spring onions into rings. Fish wash, dab dry, possibly pull out bones and cut into cubes (approx. 1 x 1 cm). Let the puff pastry rest in room temperature for 5-10 minutes before processing. Mix fish and spring onions and season well with salt and pepper. For the egg milk, mix 100 g cream and eggs in a mixing bowl. Season with salt, pepper and nutmeg. Roll out the puff pastry into a rectangle (36 x 48 cm) on a lightly floured work surface.
2
Cut out 12 squares (approx. 12 x 12 cm). Grease the hollows of a muffin tin (12 hollows) and dust with flour. Line the muffin troughs with one pastry square each. Spread the fish and spring onion mixture in them, pour egg cream over them and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for about 45 minutes. Whisk the egg yolk and 1 tablespoon of cream. 5 minutes before the end of the baking time, brush the edges of the pastry with the egg yolk. Remove from the oven, place on a cake rack, carefully lift out of the troughs and garnish with dill flags