Smoked salmon and cream cheese mini pies
Ingredients
2 sheets of dough (puff pastry or shortcrust, pizza dough, or empanada dough)
an egg for glazing
130 g / 4,5 oz smoked salmon
110 g / 3,8 oz cream cheese
20 g / 0,7 oz fresh chives
Salt, pepper, olive oil
For the garnish:
Black and white sesame seeds
Así puedes prepararlo
How to prepare the filling:
1. Finely slice the smoked salmon and chives.
2. Combine the cream cheese, salmon, and chives; add salt, pepper, and a spoonful of olive oil.
How to prepare the mini pies:
1. Place the first sheet of dough on top of the mould.
2. Dab the edges with egg for a better seal (optional)
3. Fill the moulds evenly with the filling.
4. If you want a lattice finish, cut the second sheet of pastry with the lattice roller and stretch the dough carefully with your hands.
5. Put the second sheet of pastry on top of the first one.
6. Cut the mini pies using the smooth roller on top of the mould.
7. Remove from the mould and place on a baking sheet at the top of the oven. Brush with egg and garnish with the sesame seeds.
8. Bake for 15 minutes at 185ºC / 365ºF. Leave to cool, and they’re ready!
