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1
Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices.
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2
In a bowl of cold water wash leeks well and lift from water into a colander to drain.
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3
Pat leeks dry.
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4
In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool.
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5
Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
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6
In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square.
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7
Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter.
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8
Brush edges of pastry evenly with some egg wash.
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9
Carefully drape remaining pastry square over salmon and gently press edges together to seal.
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10
With a sharp knife trim edges of pastry to form a 10-inch round.
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11
Crimp edges and cut 4 steam vents on top of crust.
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12
Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
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13
Preheat oven to 400F.
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14
Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
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15
Serve pie warm or at room temperature with sauce.
