Salmon and vegetable pie

2 carrots

2 courgettes

1 sheet of puff pastry

round, about ∅32 cm

350 g slices of salmon

smoked

Salt

Pepper

Wash the vegetables. Peel the carrots. Using a vegetable peeler, shave the carrots and courgettes into long, thin ribbons.

Line the baking tin with the puff pastry, leaving an approx. 1 cm overlap, and prick the base with a fork. Lay the salmon on top of the puff pastry base and scatter over the carrots and courgettes. Season with salt and pepper.

1 sheet of puff pastry

round, about ∅32 cm

Using an apple corer, cut out 6 holes in the second sheet of puff pastry. Place the puff pastry over the vegetables and pinch the edges of the top and bottom sheets of pastry together to seal.

Put the baking tray on the wire shelf in the cold cooking space. Bake.

Horneado profesional Hojaldre 200 °C durante 40 Min.