Mini Pies with Cream Cheese and Salmon

Start by heating a pan with a bit of olive oil over medium heat. Add the spinach and sauté for a couple of minutes until wilted but still vibrant. If you prefer a different green, you can replace the spinach with dill. Note: If using dill, skip the sautéing step.

Once the spinach is ready, add it to the cream cheese in a bowl. Stir well to combine until the mixture is smooth. Next, take the mushrooms, slice them, and sauté until fully cooked, seasoning them with salt and pepper as desired.

On a clean surface, slightly roll out the puff pastry to make it easier to work with. Cut each sheet of dough into two equal parts. This will create the bases for your mini pies.

On one half of each dough piece, spoon a bit of cream cheese mixture, topped with the cooled sautéed mushrooms and a few pieces of the smoked salmon. Be careful not to overfill.

Next, fold the other side of the dough over the filling and pinch the edges together firmly to seal the pies. Place them seam side down on a baking tray.

Preheat your oven to 200°C (approximately 400°F). Before placing the pies into the oven, brush them with the beaten egg for a beautiful golden color. Bake for 25-30 minutes or until they are golden brown and puffed up.

Once baked, let the mini pies cool slightly before serving. Enjoy your delicious mini pies! They are perfect for gatherings or a cozy evening at home.