Thin pastry cases stuffed with freshly caught salmon and dried rosemary

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Introducing a delicious and healthy recipe for Thin Pastry Cases Stuffed with Freshly Caught Salmon and Dried Rosemary! This dish combines the flaky and delicate texture of thin pastry with the fresh, savory taste of salmon, seasoned with the woody and aromatic flavor of rosemary. Whether you’re serving it as a light meal or as an appetizer, these salmon-stuffed pastry cases are sure to impress and tantalize your taste buds. So, grab your ingredients and let’s get started!






Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 cup unsalted butter, chilled and diced
  • 3 to 4 tablespoons ice water
  • 1/2 pound freshly caught salmon, flaked and cooked
  • 1 egg, beaten (for egg wash)

Directions

  • In a large mixing bowl, whisk together the flour, salt, and rosemary.
  • Add the diced butter to the dry ingredients and use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.
  • Gradually add the ice water, 1 tablespoon at a time, and use your hands to bring the dough together. Add only enough water so that the dough comes together in a ball.
  • Wrap the dough in plastic wrap and chill for 30 minutes.
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut the dough into circles using a round cookie cutter or a large glass.
  • Place a spoonful of the cooked salmon in the center of each dough circle. Brush the edges with beaten egg.
  • Fold the dough over the filling to form a half-moon shape and press the edges together to seal.
  • Place the stuffed pastries on the prepared baking sheet and brush the top with beaten egg.
  • Bake for 15 to 20 minutes, or until the pastries are golden brown. Serve on a bed of lettuce. Enjoy!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.