An Easy Feast! Salmon Tartar Sauce Pie

1. 1

   Defrost the puff pastry at room temperature.

2. 2

   Dust with flour and roll with a rolling pin.

3. 3

   (The top sheet should be larger than the bottom) Fold the top sheet in half, then cut a ladder-like pattern into the folded side.

4. 4

   Open again.

5. 5

   Leave the 2 sheets in the fridge until ready to use.

6. 6

   Cut the raw salmon into 1 cm slices and sprinkle with salt and pepper (More is better.)

7. 7

   Make the tartar sauce by mixing the ingredients and season with small amount of salt and pepper.

8. 8

   Put the tartar sauce in a puff pastry sheet and line with the salmon slices.

9. 9

   Brush around the edges with milk (not listed) and cover with another sheet of puff pastry.

10. 10

    Press around the edges with a folk to seal.

11. 11

    Brush the top with beaten egg if necessary.

12. 12

    Bake in an oven preheated to 200-210C for about 30 minutes or until the pastry puffs up and turns a nice golden brown.

13. 13

    If you make this for guests, brush a beaten egg over the top before you bake.

14. 14

    It turns out even better.

15. 15

    This picture is without an egg glaze.

16. 16

    This is the side of the pie when sliced.

17. 17

    Note: Please adjust the baking time and temperature according to your oven.

18. 18

    I bought a new oven and found out the oven temperature wasn't suitable.

19. 19

    Now, I bake in 230C for 10 minutes, then turn down to 170C for 20 minutes.

* Per serving · 4 servings · Values may vary.