-
1
Remove the salmon skin and thinly slice the flesh.
-
2
Thinly slice the onion.
-
3
Heat 2 tablespoons of vegetable oil in a skillet and saute the onion until browned.
-
4
Soak the harusame noodles in water to rehydrate, pre-boil until tender, then cut into small pieces.
-
5
Boil the egg and cut into round slices.
-
6
Connect 1/2 sheet of puff pastry with a full sheet of puff pastry.
-
7
This will form the bottom of the pie.
-
8
Flip the baking sheet over and place the puff pastry on the underside of the baking sheet.
-
9
Arrange the filling on top of the puff pastry.
-
10
Arrange the salmon on top of the puff pastry, leaving a 1 cm border around the edge.
-
11
Fill the inside with the salmon.
-
12
Spread the harusame noodles on top.
-
13
Place sliced onions on top.
-
14
Arrange the sliced boiled eggs on top.
-
15
Place the remaining salmon on top.
-
16
Once the filling is assembled, place 2 sheets of puff pastry side by side on top to cover it.
-
17
Lightly press on the surface evenly to make it settle.
-
18
Place a strip of the remaining puff pasty over the seam to make it look like a ribbon.
-
19
Place another strip perpendicularly and decorate it with a ribbon made from another strip.
-
20
Press the edges with your fingers, then, using a fork, press the edges of dough together all the way around.
-
21
Pierce several holes into the surface with a fork.
-
22
Brush the beaten egg on top.
-
23
Preheat the oven to 200C, place the baking sheet on the lower rack, and bake for 20 minutes.
-
24
Reduce the temperature to 180C and bake for another 20 minutes.
