Easy Salmon Pie - center

Method

• Preheat the oven to 375 degrees F.
• Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste.
• Set aside.
• Warm 2 tablespoons oil in 2 separate skillets over medium-high heat.
• Add half of the onion and half the garlic to each pan.
• Season with salt and pepper, to taste, and saute until tender, about 5 minutes.
• Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan.
• Stir the spinach until it wilts, then transfer it to a bowl and set aside.
• Saute the mushrooms until they are reduced and tender, about 5 minutes.
• Turn off the heat and stir in the sour cream.
• Set aside.
• Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness.
• Unroll a pastry sheet on a lightly floured surface.
• Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly.
• Cut the pastry sheet into 3 equal strips, using the natural seams as a guide.
• Roll out the second puff pastry sheet to get 1 more strip.
• Save remaining puff pastry for another use.
• Lightly prick the 4 strips with a fork.
• Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture.
• Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges.
• Repeat with remaining pastry and filling.
• Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
• Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
• Transfer the pies from the oven to serving dishes and garnish with chopped parsley.