Composition / ingredients
Cooking method
To prepare the filling, cut the washed fillet into small cubes and pour freshly squeezed lemon juice. Cut the onion into small strips.
We roll out the purchased puff pastry into a thin layer of about 24 by 24 cm and divide it into 4 squares. In the middle we spread a teaspoon of onion, a couple of pieces of pink salmon, a little salt and pepper. The edges are pinched in such a way that the middle remains open.
Spread the pies on a baking sheet, pre-greasing it with oil.
Put a small piece of butter in the unzipped middle and use a cooking brush to lubricate the dough with a beaten egg.
Put a baking sheet in a preheated 180 degree oven and leave the pies to bake for about half an hour.
Serve the pies with lettuce leaves.
Eat with appetite!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Pink salmon fresh - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lettuce - 14 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
