Potatoes & salmon pie

Ingredients

The pastry

200 grams (7.05 ounces) butter
300 grams (10.58 ounces) flour
0.25 teaspoons (0.001 ounces) salt
1 egg
120 milliliters (0.5 cups) cold water

The filling

500 grams (17.64 ounces) salmon fillet
6 small potatoes
1 onion
Salt to taste
Black pepper to taste

Equipment

Large Cutting Board
Ensure you have ample space to chop the butter and flour mixture effectively. A spacious cutting board prevents spills and makes the task much more manageable.
Chef’s Knife
A sharp, reliable knife speeds up chopping and allows for more precise cuts, especially when handling the butter.
Mixing Bowl
A medium-sized bowl for combining the cold egg and water mixture. Choose one with measurements for accuracy.
Rolling Pin
Essential for rolling out the dough evenly. A non-stick rolling pin is a great choice to avoid sticking and tearing.
Baking Sheet with Parchment Paper
Prevents sticking and ensures even baking. The parchment paper makes cleanup a breeze.
Pastry Brush
Perfect for brushing the egg wash on the pastry for that golden, crispy finish. Opt for a silicone brush for easy cleaning.

Instructions

Step 1

1. Cut the cold butter into cubes and place them evenly on a large cutting board. Pour the flour and a pinch of salt on top; start chopping the butter and flour together using a knife until they form medium-sized crumbs. Try to keep everything as cool as possible to prevent the butter from melting.

Step 2

2. Whisk the cold egg and water in a cup, then pour it over the flour mixture until the flour is moistened. Quickly gather the dough into a ball without kneading. If the dough does not come together, you can add a bit more water. The goal is to ensure all the flour is evenly wet while keeping the butter in small pieces.

Step 3

3. Wrap the dough in cling film and refrigerate for at least 30 minutes. This resting period helps relax the gluten and makes the dough easier to roll out later.

Step 4

4. For the filling, separate the salmon fillet from the skin, rinse, and pat dry with a napkin. Cut it into pieces. Peel and finely chop the potatoes. Cut the onion into half rings. Ensure the potatoes are cut finely so they cook through in the oven.

Step 5

5. Divide the cooled dough into two parts. Roll out the first half on a surface sprinkled with flour. Flour your rolling pin to prevent sticking.

Step 6

6. Wrap the dough around your rolling pin and place it on a baking sheet lined with parchment paper.

Step 7

7. Spread the fish, potatoes, and onions evenly over the dough. Season with salt and black pepper to taste. Ensure even distribution for consistent flavor.

Step 8

8. Roll out the second part of the dough and cover the pie, pinching the edges to seal. You can use a little water to help seal the edges if necessary.

Step 9

9. Create a hole in the middle of the top crust with a knife, making a crosswise incision. Brush the top with a beaten egg.

Step 10

10. Bake the pie in a preheated oven at 356°F (180°C) for 30–40 minutes until the crust is golden brown and the filling is cooked through.

Servings

Picture this: a golden, flaky salmon pastry emerging from the oven, filling your kitchen with an inviting aroma 🤤. This dish is a *showstopper* on its own, but why not elevate your serving game a notch? **Pair it up with a refreshing cucumber and dill salad** for a delightful, fresh contrast. The crispness of the cucumber and the aromatic dill bring out the best in your savory pastry. 🥒 For a more indulgent option, serve your salmon pastry with creamy mashed potatoes and a drizzle of lemon butter sauce. The richness of the mashed potatoes complements the buttery pastry, while the lemon butter sauce adds a zesty kick to the salmon filling. 🍋🥔 Don’t forget **a glass of chilled white wine** or a sparkling water with lemon slices. The acidity of the drink cuts through the richness of the pastry, leaving your palate perfectly balanced and refreshed. 🍷✨ Whatever you choose, let your creativity flow and make every bite a delightful experience!

Variations

For a **gluten-free version**, you can use a gluten-free flour blend in place of the regular flour. Make sure to add a pinch of xanthan gum to help bind the dough if your blend doesn’t already include it. 🌱✨ To make this recipe **vegan**, swap out the butter for a high-quality vegan butter. Instead of egg, you can use a mixture of flax seeds and water (1 tablespoon flax seeds to 2.5 tablespoons water) as an egg substitute for binding the dough. For the filling, consider using marinated tofu or a mix of hearty vegetables like mushrooms and spinach in place of the salmon. 🌿🥕 These variations ensure everyone can enjoy this delicious pastry, regardless of dietary restrictions!

Faq

Why is my dough too sticky to handle?
Your dough may be sticky because you added too much water. Gradually add water and mix until the dough comes together without being overly wet. Chill the dough in the fridge if it becomes unmanageable.
Can I use any type of salmon for this recipe?
Yes, both fresh and frozen salmon fillets work well for this recipe. Just ensure the frozen salmon is thoroughly thawed and patted dry to avoid excess moisture.
How do I make sure the butter stays cold while making the dough?
Keep the butter in the fridge until you're ready to use it. Also, consider chilling your knife and cutting board beforehand, and work quickly to prevent the butter from melting.
Can I prep the pastry dough in advance?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 2 days. Alternatively, you can freeze it for up to a month; just thaw it in the fridge overnight before use.
How can I avoid a soggy bottom crust?
Blind bake the bottom crust for 10-12 minutes before adding the filling. This step helps create a barrier, ensuring your crust stays crisp and delicious.
Can I reheat leftover salmon pastry?
Yes, reheat your salmon pastry in the oven at 350°F (175°C) for about 10-15 minutes to retain its crispy texture. Avoid using a microwave as it can make the pastry soggy.