Salmon, Spinach and Ricotta Hand Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,084 cal. | (52 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 246.6 μg | (411 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 443 mg | (44 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 38.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 421 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 450 grams Puff pastry dough (frozen)
- 250 grams fresh Spinach
- salt
- 1 garlic clove
- 1 Tbsp olive oil
- freshly ground peppers
- freshly grated Nutmeg
- 350 grams Ricotta cheese
- 50 grams freshly grated Parmesan
- 2 eggs
- 700 grams Salmon (skinless)
- Pastry flour (for dusting)
- 1 egg (separated)
Preparation steps
Defrost the puff pastry.
Rinse the spinach, trim and blanch in boiling salted water until wilted. Shock in ice water, drain, squeeze out excess water and chop coarsely.
Peel the garlic, chop finely and sweat in a pan of hot oil. Add the spinach, season with salt, pepper and nutmeg then remove from the heat.
Mix the ricotta with the spinach, cheese and eggs and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Rinse the salmon, pat dry and cut into 1.5 cm (approximately 1/2 inch) cubes.
Roll out the puff pastry on a floured work surface into a rectangle (20 x 32 cm) (approximately 8 x 13 inches) then cut into 2 smaller rectangles (each around 10 x 32 cm) (approximately 4 x 13 inches). Distribute 1/2 of the salmon over 2 small rectangles, leaving a 1 cm (approximately 1/3 inch) border. Top with the spinach and ricotta mixture then the remaining salmon. Brush the edges with egg white, cover with the remaining dough, pressing the edges firmly to seal.
Arrange on a baking sheet lined with parchment paper and brush with the egg yolk. If desired, cut the excess dough into various shapes to decorate the tops and brush with egg yolk. Bake for about 35-40 minutes.
Serve the hand pies cut into pieces.
