Salmon and vegetable pie


45 minutes

Cooking time

40 minutes



Combair-Steam SE from 2015


2 carrots

2 courgettes

1 sheet of puff pastry

round, about ∅32 cm

350 g slices of salmon




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.

Professional baking puff pastry 200 °C for 40 Mins

Additional information

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