| Ingredients | Image |
For The Pie: 1 empty egg carton (egg indentations on one side only) 1 puff pastry sheet (700 g/25 oz) For The Filling 50 g soft butter 200 g smoked salmon 300 g cream cheese 30 g fresh dill (finely chopped) For The Sauce 1 egg, beaten 2 g sesame seeds 20 g finely chopped fresh parsley 1 small red onion, finely chopped 6 g finely grated garlic 2 g salt 1 g ground black pepper 2 oz olive oil 150 g yogurt |
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Open an egg carton onto the counter, with indentations facing upward.
Place puff pastry and press into indentations. Press by hand on the large open side of the carton, and use an egg to press the puff pastry into the indentations on the other side of the carton. Cut excess dough with scissors.
Brush large opening with butter.
Evenly distribute the smoked salmon over the buttered half of the pastry shell.
Add the cream cheese and the finely chopped dill to a small bowl and mix until uniformly distributed.
Shape the filling as small balls and place into the indentations in the pastry shell.
Beat an egg and brush the edges of the pastry with the egg wash.
Fold the salmon side of the container over the filling side, and pinch the edges to seal.
Turn the pie over onto a parchment lined baking tray.
Brush generously with remaining egg wash, and sprinkle with sesame seeds.
Bake at 350º for thirty minutes.
Add finely chopped red onion, finely chopped parsley, finely grated garlic, salt, pepper, olive oil, and yogurt, mixing well.
Serve baked pie with sauce as a dip.
