Today I will share with you a spinach and salmon pie recipe that your loved ones will be happy to appreciate. It can be served as a snack cake, for example, to the ear.
Since nowadays it is not always possible to buy inexpensive salmon, it can be replaced with char fish, which is similar in taste to salmon.
You can bake a frozen fish pie. It is worse from it, since the fish after defrosting will remain slightly watery, and we do not need this in any way, the pie will not bake well. If you still use thawed fish, dry it well immediately and after you cut it.
This pie contains spinach, so we can easily classify it as a healthy dish. The properties and useful qualities of spinach are known to everyone. Even with heat treatment, vitamins remain in it. Of course, it is the most useful fresh, but in pies it remains a useful ingredient, and also a very tasty addition to a variety of fillings.
You can make a pie from your own dough, but today we have a quick recipe with ready-made puff pastry.
For such cakes, it is desirable to have a ceramic round shape. If you don't have one, you can use a cast iron pan or one that has a removable handle for use in a hot oven. I walked around this form for a long time, clamped everything. But when I bought it, since then I can’t get enough of it. The cake does not burn in it.
- General \ asset cooking time: 1 hour 30 minutes \ 20 minutes
- Servings Per Container: 5 Servings
- Caloric value (100g): 202 kcal
- Cost: average cost
How to make a spinach and salmon pie.
- Yeast puff pastry - 2 pcs. I mean 2 sheets of ready-made dough
- Salmon - 500 g
- Chicken egg - 3 pcs. Two for filling and 1 for lubrication
- Cream - 3 tbsp
- Spinach - 300g or 3 large bunches
- Salt to taste
- Garlic - 1 tooth
- Black pepper - to taste
- Butter - 15 g
Preparation:
Sort the spinach out of extraneous leaves and twigs, rinse and cut (no matter what the pieces are).
Put in boiling water and blanch in it for 2 minutes. Transfer the spinach to a colander and wait until all the water is drained. We don't need extra moisture.
Transfer to a frying pan, add butter and simmer for 15 minutes under a lid over low heat. It is important for the moisture to boil away.
Cut the fish, be sure to get all the bones.
Put all the ingredients for the filling (eggs, cream, spinach, salmon, salt, garlic and pepper) in a bowl.
To mix everything.
Roll out one sheet so that the ends hang slightly from the sides of the form.
Put the filling ondough, put the second sheet of dough on top, pinch the edges.
Separate the yolk from the protein.
Grease the pie with yolk, pierce the middle to let air out and put in the oven for about 1 hour. It may take a little longer. You need to check. The temperature in the oven is 180 degrees. If the top browns faster than expected, cover the top with foil.
