Puff pastry of salmon, spinach and mushrooms

2_07185 PUFF PASTRY of salmon, SPINACH and mushrooms INGREDIENTS for 4 PEOPLE 400 g of fresh salmon slices, 200 g of spinach, 100 g mushrooms, 2 frozen puff pastry sheets, 4 tablespoons of cream, lemon, egg yolk, salt, pepper, oil. Clean the salmon by removing skin and bones, cut into small pieces, salt, pepatelo and sprinkling with lemon juice. Good clean spinach and mince; clean the mushrooms and cut them into strips. FRY in a little oil the mushrooms and spinach, until they will have absorbed all the water that disperse; Add salmon and cook for a few minutes. Add the cream mixed with egg yolk, add salt and pepper and cook for a few minutes. Lined with a sheet of dough, thawed, previously a baking sheet and stamped the bottom several times with a knife; put over the previous prepared, until they reach the border, and cover with the other sheet of pasta. Combine well the edges, pinching with your fingers, make a hole in the middle of the pastry and brush the surface with beaten egg. Cook in the oven at a high temperature, previously heated to 25 minutes (if the surface is too dorasse, cover it with aluminium foil).