Salmon And Leek Pie
by
Derek Farwagi
Ingredients
- 2 leeks
- 1 tbsp unsalted butter
- 1 lb salmon fillet
- ¼ cup chopped fresh dill leaves
- grated zest of one lemon
- 1 egg
- Salt and pepper
- Package frozen puff pastry sheets (thawed according to package instructions.
Instructions
- Preheat oven to 400°F
- Cut white and pale-green parts of leeks crosswise into 3/4” thick slices.
- In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry.
- In a skillet, cook leeks in butter over moderate heat stirring until tender, about 12 minutes. Transfer to a bowl, add lemon zest and dill. Combine and allow to cool for about 10 minutes.
- Cut salmon into roughly 3/4-inch pieces and combine with leeks and set aside.
- In a small bowl whisk together egg and water to make an egg wash.
- On a lightly floured surface, cut puff pastry in two.
- Roll out one of pastry sheets until it is about 12" wide and transfer on parchment paper in a standard 13” wide baking tray. Put filling at center of sheet and form into a mound about 10 inches in diameter. (Make sure you have at least a 1” border of pastry at the top and bottom of the pastry sheet).
- Roll out the other pastry sheet until it is also about 12" wide and carefully drape and stretch It over the filling (Again make sure that you have at least a 1” border of pastry at the top and bottom of the pastry sheet).Gently press edges of both sheets to seal the filling.
- With a sharp knife (or scissors), trim edges of both pastry sheets allowing and inch wide strip of pastry all around.
- Crimp edges and cut 4 steam vents on top of crust.
- Chill pie in refridgerator for half an hour.
- Brush chilled pie with egg wash.
- Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
- Serve pie warm or at room temperature.
Notes
Recipe Notes
Mould excess pastry into a ball and refrigerate in a Zip Lock bag till you are ready to make Parmesan cheese twists appetizers. Here's how.
- Preheat oven to 400F.
- On a lightly floured surface, rollout excess pie crust into a 1/8" thick sheet.
- Liberally sprinkle with grated Parmesan and gently press cheese down into pastry.
- Turn sheet over and cover other side with grated cheese.
- Cut the sheet into 3/4" strips.
- Cut each strip into 3-4" lengths.
- Place each strip on parchment paper in a baking tray and twist to shape.
- Bake for about 15-20 minutes until golden brown.
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