Salmon Puff Pastry Fish Pie

So flavorful and filling. Treat your family to delicious baked goods! Salmon pie made from puff pastry turns out tender, with a crispy crust. Instead of one whole piece, you can bake many small portioned pies and, for example, take them with you on a picnic.
cook time: 1h 10 min
Hazel Farrow
Salmon Puff Pastry Fish Pie

Nutrition Facts (per serving)

223
Calories
15g
Fat
11g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Wheat flour 1 tsp
Butter 1 tbsp
Bulb onions 1 pc
Vegetable oil 2 tbsp
Champignon 150 g
Puff pastry 400 g
Cream 100 ml
Spinach 80 g
Salmon 500 g

Recipe instructions

Step 1

Step 1
How to bake a salmon pie from puff pastry in the oven? Prepare all the necessary ingredients. You can make puff pastry yourself. At the end of the recipe, below the steps, you will find a link to homemade puff pastry recipes.

Step 2

Step 2
How to make pie filling? Peel the onion, rinse, dry and cut into cubes. Melt the butter in a frying pan, add vegetable oil and fry the onion until transparent (about 3-4 minutes over medium heat).

Step 3

Step 3
Wash the mushrooms, dry and cut into thin slices. Add mushrooms to onions.

Step 4

Step 4
Fry until the liquid from the mushrooms has evaporated.

Step 5

Step 5
Add cream and bring to a boil.

Step 6

Step 6
Wash the spinach in running water, dry and chop. I have frozen spinach.

Step 7

Step 7
Add spinach to the pan with the mushrooms. Bring to a boil. Salt and pepper to taste.

Step 8

Step 8
If the filling is a bit runny, add 1 tsp. flour, stir well, bring to a boil and cook until thick, turn off the heat and set aside, let it cool slightly.

Step 9

Step 9
Divide the puff pastry into 2 parts. If you bake in a mold, then make one part a little larger than the other, and if you just bake on a baking sheet, you can divide it equally. So, roll out one part of the dough into a layer 3 mm thick and place it in a mold, covering the sides of the mold, or immediately place it on a baking sheet.

Step 10

Step 10
Separate the salmon meat from the skin and divide it into two equal parts. Place half of the salmon on the bottom, salt and pepper to taste.

Step 11

Step 11
Place the mushroom filling on the salmon; if you still need it, now is the time to add salt and season it with spices, to taste.

Step 12

Step 12
Top with the second part of the fish, sprinkle again with salt and pepper. If desired, you can also use any spices of your choice.

Step 13

Step 13
Cover our pie with the second piece of rolled out dough and seal the edges.

Step 14

Step 14
Decorate the pie as desired. Iʼm not a great craftsman, so I only had enough to make one rose with leaves and made notches on top of the dough; if you look closely, you can see it in the photo. Do not cut through the dough, but only make a slight dent, as it were, this is done so that the top does not become too deformed during baking. Brush the pie with egg, egg white or milk if you wish (if you want a more golden brown crust), or you don’t have to grease it at all.

Step 15

Step 15
Bake the pie in an oven preheated to 190 C for about 30 minutes, until a beautiful golden brown crust. Temperature and time are approximate, be guided by the operating characteristics of your equipment. You can read more about how ovens work in the article at the end of this recipe. Let the pie cool slightly and serve.

Step 16

Step 16
And here is the cut. When warm, it is difficult to cut, the fish just wants to jump out of the pie, but when cooled, it is cut into even pieces. The pie is delicious both warm from the oven and cooled, but it is still more tender immediately after baking! Bon appetit!

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