Smoked salmon pirogues

Name: Smoked salmon pirogues
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: en
Ingredients: 6 dl wheat flour; 1 pinch of salt; 250 grams butter, room-temperature; 1 egg; 2 tbsp water; Filling:; 150g smoked salmon; 2 hard-boiled egg; 1 1/2 dl cold, cooked rice; 3-4 tbsp dill, finely shopped; 1 egg for brushing

Starter

6 servings

30 min

Easy

(3.80/5 - 5 votes)
1
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Ingredients

Number of serving: 6

6 dl wheat flour

1 pinch of salt

250 grams butter, room-temperature

1 egg

2 tbsp water

Filling:

150g smoked salmon

2 hard-boiled egg

1 1/2 dl cold, cooked rice

3-4 tbsp dill, finely shopped

1 egg for brushing

Preparation

Mix flour, salt and butter. Whisk the egg together with water and add it to the butter- and flour mixture. Work the dough and let it rest in the fridge for about 30 minutes.
Pre-heat the oven to 225 degrees C. Finely chop the salmon and the eggs. Combine with the rise and dill.
Divide the dough into two and roll out each piece. Cut each peace into 6 squares, 10x10 cm. Place a small amount of filling onto each square, brush the edges of the dough with a beaten egg, fold the dough into a triangle och press the edges.
Place the pirogues onto a oven paper covered baking plate. bake in the middle of the oven for about 15 minutes until golden.
http://meandmysweets.blogspot.com/2012/03/smoked-salmon-pirogues.html