Salmon and Leek Pastry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- Ingredients
- 4 large Leeks (trimmed and cleaned)
- 2 Tbsps butter
- 35 ozs Salmon fillet
- ¼ cup fresh Dill (finely chopped)
- freshly ground Black pepper (to taste)
- ½ cup Sour cream
- 1 large egg
- 1 Tbsp water
- flour (for work surface)
- 1 pkg frozen Puff pastry (475 g | 17 oz) Pepperidge Farm® recommended
Preparation steps
1.
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.
2.
Melt butter in a large skillet, set over medium-high heat. Cook leeks, stirring frequently, until tender, about 10 to 12 minutes. Let cool.
3.
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.
4.
In a small bowl, whisk the egg and water together until well combined. Set aside.
5.
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.
6.
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.
7.
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.
8.
Preheat oven to 400º F. Position oven rack in the middle position.
9.
Bake pie on the middle rack until pastry is golden brown, about 25 to 30 minutes. Serve pie warm or at room temperature.
