There is something special about a pie’s puff pastry that tempts me to have a slice of it anytime, any day. I’m normally drawn to the savoury pie rather than the sweet kind. The consistency of crème fraîche seems to go well with the puff pastry baked dish along with the saltiness of salmon. Contrasting the creamy texture with herbs from Mother Nature can provoke excitement and enhance the overall taste and aroma. Once you gather all the ingredients you need, it surely doesn’t take long from the start to finish!
Ingredients… (4-6 servings)
- 2 eggs
- 1 medium sweet potato
- 1 cup salmon (vegan: mushroom, eggplant or potato)
- 1 tbsp coconut oil
- 2 cloves of garlic
- 1/4 cup onion
- 1/3 cup crème fraîche (vegan: vegan cream cheese)
- 2 tbsp coconut sugar
- 2 tbsp cilantro (or dill)
- 1 tbsp your choice of milk
- 9” frozen puff pastry (or you can make your own)
- Preheat the oven to 220°C…
- In a large bowl, beat 2 eggs until it’s frothy.
- In a small pot, boil sweet potato until it’s tender.
- Meanwhile, heat coconut oil in a sauce pan and stir in garlic and onion until brown. Then add salmon fillets in the hot pan, flip them over after a few seconds. Remove from heat and let them cool down.
- In a small bowl, mix Crème Fraîche and coconut sugar until combined.
- Cut salmon into cubes and add to the egg mixture along with garlic and onion. Stir in cooked and peeled sweet potato and cilantro (or dill), salt and peppers.
- Add Crème Fraîche mixture and lemon juice in the bowl. Stir well.
- Roll out puff pastry on a floured surface of 9” tart pan and cut the edges carefully.
- Put the salmon and sweet potato mixture in the pastry. Glaze the top with egg wash (mixing 1 egg with 1 tbsp water or milk) or butter.
- Bake the pie at 220°C for 10-15 mins or until the pie crust is formed. Then reduce heat to 190°C and continue baking for 30-35 mins.
- Remove from oven and let it cool down before cutting. Cut and serve.