Mini pie shell
Instructions
Slice the onion, sliced celery stalks, diced carrot.
Pour the vegetables into a saucepan with oil and let them wither on fire.
Season with salt and pepper and add the fillet of sole; Cook for 5-6 minutes, sprinkling with the white wine and add the chopped parsley.
When the sole is cooked, sminuzzatela, then add to the pan with a tablespoon of cream and smoked salmon previously cut into strips, leave on the heat for a moment.
Split in 4 shells Saint Jacques (capesante empty shells).
Roll out the puff pastry into 4 larger disks of shells; stamped the dough and cover the shells.
Fold the edges to the outside pennellandoli with beaten egg so they adhere well.
Finally, brush the surface with the egg and passed in a preheated oven at 220 degrees for 15-20 minutes.
The pastry tends to withdraw in baking, so when the shells cover soft and not keep it taut.
In this way you will swell without breaking.
Ingredients and dosing for 4 persons
- 1 filet of sole
- 100 g of smoked salmon
- 200 g of puff pastry
- 1 onion
- 3 stalks of celery
- 1 carrot
- 1 teaspoon of chopped parsley
- 1 egg
- 1 tablespoon of cream
- 2 tablespoons of white wine
- 3 tablespoons of olive oil
- Salt
- Pepper