Russian-Style Salted Salmon Pie

Name: Russian-Style Salted Salmon Pie
Yield: 6 servings
Cuisine: American
Ingredients: 1 box of 4 sheets Frozen puff pastry; 4 thinly sliced fillets Lightly salted salmon; 1 medium Onion; 10 grams Cellophane noodles; 1 Boiled egg; 1 Egg yolk; 1 tbsp each mayonnaise and ketchup Aurora sauce

cookpad.japan @cookpad_jp

This is a recipe my mother taught me a long time ago.
The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.

After baking, let it cool with a cloth over it to prevent the surface from drying out. Cut in slices, add the aurora sauce and enjoy. Recipe by Ki-ui mama

This is a recipe my mother taught me a long time ago.
The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.

After baking, let it cool with a cloth over it to prevent the surface from drying out. Cut in slices, add the aurora sauce and enjoy. Recipe by Ki-ui mama

cookpad.japan @cookpad_jp

This is a recipe my mother taught me a long time ago.
The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.

After baking, let it cool with a cloth over it to prevent the surface from drying out. Cut in slices, add the aurora sauce and enjoy. Recipe by Ki-ui mama

This is a recipe my mother taught me a long time ago.
The filling of this "Russian-style salmon pie" is similar to the filling for piroshki.

After baking, let it cool with a cloth over it to prevent the surface from drying out. Cut in slices, add the aurora sauce and enjoy. Recipe by Ki-ui mama

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Ingredients

6 servings

1 boxof 4 sheets Frozen puff pastry
4thinly sliced fillets Lightly salted salmon
1 mediumOnion
10 gramsCellophane noodles
1Boiled egg
1Egg yolk
Vegetable oil
1 tbspeach mayonnaise and ketchup Aurora sauce

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Steps

1

Remove the salmon skin and thinly slice the flesh.
2

Thinly slice the onion. Heat 2 tablespoons of vegetable oil in a skillet and sauté the onion until browned.
3

Soak the harusame noodles in water to rehydrate, pre-boil until tender, then cut into small pieces.
4

Boil the egg and cut into round slices.
5

Connect 1/2 sheet of puff pastry with a full sheet of puff pastry. This will form the bottom of the pie.
6

Flip the baking sheet over and place the puff pastry on the underside of the baking sheet. Arrange the filling on top of the puff pastry.
7

Arrange the salmon on top of the puff pastry, leaving a 1 cm border around the edge. Fill the inside with the salmon.
8

Spread the harusame noodles on top.
9

Place sliced onions on top.
10

Arrange the sliced boiled eggs on top.
11

Place the remaining salmon on top.
12

Once the filling is assembled, place 2 sheets of puff pastry side by side on top to cover it. Lightly press on the surface evenly to make it settle.
13

Place a strip of the remaining puff pasty over the seam to make it look like a ribbon. Place another strip perpendicularly and decorate it with a ribbon made from another strip.
14

Press the edges with your fingers, then, using a fork, press the edges of dough together all the way around. Pierce several holes into the surface with a fork.
15

Brush the beaten egg on top. Preheat the oven to 200℃, place the baking sheet on the lower rack, and bake for 20 minutes. Reduce the temperature to 180℃ and bake for another 20 minutes.