Salmon and mussels pie

Puff pastry pie

Today we propose you a canned salmon pie very simple. It also has mussels, red pepper and tomato. We will use a sheet of rectangular puff pastry, one of those sold in the refrigerated area.

We can serve as appetizer or as a second course. Children also like it, even those who are not very fans of pepper.

Do not hesitate to elaborate it following our step by step photos. It is prepared in a moment and is really rich.

Salmon and mussels pie
An original and very easy to prepare canned salmon pie. We will use a rectangular puff pastry sheet.
Author
Kitchen: Traditional
Recipe type: Aperitif
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 1 rectangular puff pastry sheet
  • ½ red pepper
  • A tomato
  • A small can of canned salmon
  • A small can of pickled mussels
  • A dash of extra virgin olive oil
  • Sal Island
  • a little beaten egg
Preparation
  1. We take the puff pastry out of the refrigerator and wait about 5-10 minutes so that we can unroll it without difficulty.
  2. We unroll it, leaving the paper that comes inside the package at the base. In the middle of the sheet we put the half pepper cut into strips and the tomato also cut into small strips.
  3. We now distribute the salmon, without the liquid, and the mussels, also without their liquid. We put a splash of olive oil on our filling and a little salt.
  4. With the help of the sheet of baking paper itself, we put the other part of the dough on top of our filling.
  5. We remove the paper from the top and keep it at the base.
  6. With the fingers we make the fold of three of the edges.
  7. Brush the surface with beaten egg.
  8. Bake at 180º (preheated oven) for approximately 15 minutes or until we see that the surface of the puff pastry is golden.
  9. We serve the empanada immediately or let it cool, because cold it is also very tasty.
Nutritional information per serving
Calories: 360

More information - Red pepper sauce


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