Salmon and Leek Pastry

Using a sharp knife, cut the white and pale-green portions of the leeks crosswise into pieces 1/2-inch thick. Rinse cut leeks in a colander and drain well.

Melt butter in a large skillet, set over medium-high heat. Cook leeks, stirring frequently, until tender, about 10 to 12 minutes. Let cool.

Rinse salmon under cold running water and pat dry with paper towels. Cut salmon into 3/4-inch pieces. In a large bowl, combine leeks, salmon, dill, pepper and sour cream, stirring until well combined.

In a small bowl, whisk the egg and water together until well combined. Set aside.

On a lightly floured work surface, unfold the thawed puff pastry and roll out 1 puff pastry sheet at a time, large enough to fit an 8 x 8 or 10 x 10 baking dish. Lay the puff pastry in the bottom of the baking dish. Pierce the bottom of the crust 5 or 6 times with a fork. Spoon the salmon filling into the center and spread evenly.

Roll out the remaining crust, using a sharp knife or pizza wheel cut the crust into strips. Arrange the strips on the on top of the salmon mixture in a lattice pattern. Gently pinch edges together to create a seal.

Brush the edges and lattice top with egg wash. Loosely cover the pie with aluminum foil and chill for at least 1 hour in the refrigerator.

Preheat oven to 400º F. Position oven rack in the middle position.