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Categories:
salt flour butter egg yolks water olive oil garlic red onion garlic salmon potatoes black pepper salt eggs tomatoes
Viewed: 44 - Published at: 8 years agoIngredients
- 1/2 teaspoons salt To Taste
- 200 grams flour, all-purpose
- 100 grams butter Chilled
- 1 whole egg yolks Beaten
- 50 millilitres water Cooled
- 1/2 tablespoons olive oil
- 1/2 teaspoon garlic Chopped
- 1 tablespoon red onion Chopped
- 1/2 teaspoon garlic Chopped
- 100 grams salmon Crumbled
- 50 grams mashed potatoes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt To Taste
- 1 whole eggs Beaten
- 50 grams tomatoes Slices-Small
Method
- For the dough: Sift the flour.
- Place the flour and salt in a large bowl.
- Mix.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Next add 1 beaten egg yolk and the water.
- Mix well your hands.
- Try to work quickly.
- Wrap the dough in plastic wrap and chill for 10 -15 minutes.
- Now take the chilled dough and roll out into a large square that is about 18 inch thick, using a rolling pin.
- You need two different sized round shaped cookie cutters for this (one 2 1/2 inch, second 1/2 inch ).
- Using a 2- 1/2 inch diameter round cookie cutter, cut 16 dough rounds.
- After that take 8 of the pastry rounds and cut a round shape out of the middle of that using the 1/2 inch cutter.
- Now separate the middle, smallest size round.
- For the filling: In a pan heat 1/2 tablespoon olive oil over medium high heat, add garlic and saute until slightly softened.
- Next add onion, salmon, and prepared (or leftover) mashed potatoes.
- Mix until onion is softened and everything is heated through.
- Add pepper and salt.
- Mix well.
- Now place your prepared filling (about 1 tablespoon) on the big pastry rounds leaving a small space around the edge free of filling.
- Next place one tomato slice on the middle of the filling.
- Brush the edges of the pastry with some egg wash then place another pastry round (one with the center cut out) over the top and press down to seal.
- (see picture)
- After that, you can decorate the pastry with small flowers.
- I have done in the photo above .
- you can use scraps of the dough and cut out small flowers (using a small flower cookie cutter or a knife) and then place over the top of the pastry.
- Brush the remaining egg on top of the pastry.
- Next, I made twisted rope out of scraps of the dough and put the rope around the top edge of the pastry, to make border.
- Brush the remaining egg on top of the twisted rope.
- Bake about 25 minutes at 200 cup degrees or until the crust is golden brown.
- Serve and enjoy.
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