Salmon and vegetable pie

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Preparation

2 carrots
2 courgettes
1 sheet of puff pastry, round, about ∅32 cm
350 g slices of salmon, smoked
Salt
Pepper
1 sheet of puff pastry, round, about ∅32 cm
Wash the vegetables. Peel the carrots. Using a vegetable peeler, shave the carrots and courgettes into long, thin ribbons.
Line the baking tin with the puff pastry, leaving an approx. 1 cm overlap, and prick the base with a fork. Lay the salmon on top of the puff pastry base and scatter over the carrots and courgettes. Season with salt and pepper.
Using an apple corer, cut out 6 holes in the second sheet of puff pastry. Place the puff pastry over the vegetables and pinch the edges of the top and bottom sheets of pastry together to seal.
Put the baking tray on the wire shelf in the cold cooking space. Bake.
Professional baking puff pastry 200°C for 40 Mins
  • Ø29 cm round TopClean baking tray
  • Wire shelf
Quantity Ingredient
2 sheet of puff pastry
2 carrots
350 g slices of salmon
2 courgettes
Salt
Pepper

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