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1
For the dough: Sift flour into a large bowl.
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2
Add salt.
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3
Mix.
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4
Rub butter into flour with your fingertips until mixture resembles breadcrumbs.
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5
Add approximately 1/2 of an egg yolk and the water.
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6
Mix well using your hands.
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7
Try to work quickly.
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8
Wrap the dough in plastic wrap and chill for 1015 minutes.
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9
For the filling: In a pan, heat olive oil over medium high heat.
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10
Add garlic and mix until slightly softened.
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11
Add onion and salmon.
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12
Mix and saute until onion is softened and everything is heated through.
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13
Add pepper and salt.
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14
Mix well.
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15
Take the dough and roll out into a large square about 1/8 inch thick.
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16
Using a 3-inch diameter round cookie cutter, cut 10 dough rounds.
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17
Make 4 diagonal slits, leaving the center intact.
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18
Place 1 tablespoon filling mixture in the middle of each disk, then brush the edges of the pastry round with some egg wash.
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19
Take one of the sections and cover the side of the filling with it.
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20
Take the opposite sides section and cover the other side of the filling with it.
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21
Repeat with the two last sections.
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22
Pinch the dough on the side to seal it.
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23
Place on greased baking tray, and take the remaining egg wash and brush over rolls.
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24
Bake at 200 degrees C (390 degrees F) for 20 minutes or until golden brown.
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25
Enjoy.
