Description
A delicious rich cake of puff crispy pastry stuffed with juicy spinach, rice and salmon. Good both hot and warm. And in the world and in the feast with this pie!!
Ingredients
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The dough is flaky unleavened
460 g
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Salmon
400 g
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Figure
100 g
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Spinach
100 g
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Garlic
1 tooth
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Butter
30 g
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Salt
-
Black pepper
-
Pepper pink
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The lime zest
0.5 tsp
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Olive oil
2 Tbsp
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Ricotta
70 g
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Parmesan
2 Tbsp
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Yolk egg
1 piece
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Milk
2 Tbsp
Cooking
Salmon fillet thinly slice, put into Cup, sprinkle with lime zest (or lemon), salt, sprinkle with pink pepper and drizzle with 1 tbsp olive oil ( or vegetable odourless), leave to marinate for 15 minutes.
Boil the rice in salted water until tender, allow to cool, add 1 tbsp olive oil (or vegetable oil without smell).
Spinach stew in butter with a clove of garlic, cool. Garlic to throw out.
Mix spinach with ricotta and Parmesan cheese. Season with salt and pepper.
Spread on a baking sheet pastry sheet with baking paper. Apply a layer of spinach, a little not reaching up to the brim. Flatten.
For the spinach layer the rinsed rice.
In figure put the salmon.
Cover with the second piece of pastry to take the edge, I walked teeth of a fork to make notches on the test to come out steam, I made the molds for cookies.
Stir egg yolk with milk, brush brush the top of the cake. Bake at 180 degrees for about 30 minutes until Golden color.
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