Salmon Asparagus Pies

Ingredients

• 100 g cold butter
• 300 g flour
• 1 egg
• 1 yolk
• 0.5 tsp Salt
• vegetable oil (for the pan)
• 4 stalks green asparagus
• 2 Spring Onions
• 150 g Smoked salmon
• 150 g crème fraîche
• 2 Eggs
• 1 tbsp freshly chopped dill

Instructions

1. 1.

   For the dough, chop the butter into pieces and quickly knead with flour, eggs, yolk, salt, and a little cold water if needed to form a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 200°C (Oven/Convection). Grease the muffin tin with oil.

3. 3.

   Roll out the dough thinly, about 2–3 mm, and cut out 12 circles roughly 10 cm in diameter. Use these to line the cups, folding the dough decoratively and pressing it firmly into place.

4. 4.

   For the filling, peel the lower third of each asparagus stalk and cut into 1–2 cm pieces. Blanch in salted water for 2–3 minutes, shock in ice water, and drain well. Wash, trim, and slice spring onions thinly. Cut salmon into strips. Whisk crème fraîche with eggs and fold in remaining ingredients with dill. Season with salt and pepper and spread over the dough cups.

5. 5.

   Bake in the oven for about 25 minutes until golden brown. Let the pies cool briefly, remove from the tin, and serve warm or cold as desired.