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 undoubtedly goes well with the puff pastry baked dish along with the saltiness of salmon. Contrasting the creamy texture with herbs from Mother Nature subtly provokes excitement and enhances 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 tbsp coconut oil // 2 cloves of garlic // 1/4 cup onion // 1 cup salmon fillet (vegan: mushroom, eggplant or potato) // 1/3 cup crème fraîche (vegan: vegan cream cheese) // 2 tbsp coconut sugar // 2 tbsp cilantro (or dill) // 9” frozen puff pastry (or make your own) // 1 egg // 1 tbsp your choices of milk
// Instructions //
Preheat the oven to 220°C. Beat 2 eggs in a large bowl until they’re frothy. Boil the whole sweet potato in a small pot until it’s tender. Heat coconut oil in a sauce pan and stir in garlic and onion until brown; add salmon fillet in the hot pan and toss them so they’re evenly coated; remove from heat and let them cool down. Mix Crème Fraîche and coconut sugar in a small bowl until combined. Cut salmon into cubes; add to the egg mixture. 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 on the puff 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. Reduce heat to 190°C; continue baking for 30-35 mins. Remove from oven; let it cool down before cutting. Cut and serve.