Fish pie with salmon from puff pastry

Step-by-step cooking

1. Step 1:

   

   Ingredients for the filling, we also need puff pastry.

2. Step 2:

   

   Prepare the filling. Melt the butter in a frying pan, add vegetable oil and fry the diced onion until transparent (about 3-4 minutes on medium heat).

3. Step 3:

   

   While the onion is frying, cut the mushrooms into plates. Add them to the onion.

4. Step 4:

   

   Fry until the liquid from the mushrooms evaporates.

5. Step 5:

   

   Add cream and bring to a boil.

6. Step 6:

   

   Chop the spinach (I have frozen).

7. Step 7:

   

   And add to the mushrooms. Bring to a boil. Add salt and pepper to taste.

8. Step 8:

   

   If the filling is too thin, then add 1 tsp flour, stir well, bring to a boil and cook until thick, turn off the fire and set aside, let it cool down a little.

10. Step 9:

    

    Divide the puff pastry into 2 parts. If you bake in a mold, then we do one part a little more than the other, and if it's just on a baking sheet, then you can divide it equally. So, we roll out one part of the dough into a layer 3 mm thick and put it in a mold, so that we close the sides of the mold or immediately put it on a baking sheet.

11. Step 10:

    

    Divide the salmon into two equal parts. Put half of the salmon on the bottom, salt, pepper to taste.

12. Step 11:

    

    We spread the mushroom filling on the salmon, if it's still time to add salt to it.

13. Step 12:

    

    And cover with the second part of the fish, sprinkle with salt and pepper again.

14. Step 13:

    

    We cover our pie with the second part of the rolled dough and pinch the edges.

15. Step 14:

    

    If desired, the cake can be decorated, I'm not a great master, so I had enough for one rose with leaves and made notches on top of the dough, I don't know if it's clearly visible in the photo, we don't cut through the dough, but only slightly, as if we make a dent, this is done so that the tip is strong it was not deformed during baking. Lubricate the pie with egg, protein or milk, if desired, or you can not lubricate at all.

16. Step 15:

    

    Bake the pie in a preheated 190 C oven for about 30 minutes, until a beautiful golden crust. Let the pie cool down a little and serve it to the table.

17. Step 16:

    

    And here's the cut. In the warm form, it is difficult to cut, the fish wants to jump out of the pie, but in the cooled form it is cut into even pieces. The pie is delicious as warm from the oven, delicious cooled and delicious warmed up, but still it is more tender immediately after baking! Bon appetit!