I took a chance in making this little wonder of a pie!
- I cannot master the dough involved. Mine gets all soft, not very golden in color and the flaky side? What is that???
- I cannot master the thickness of the sauce involved in this pie. I mean, how do I achieve a salmon pie cutted that will stay as a whole piece in the serving plate, with a sauce that will not stay inside the pie plate? How the heck do I do that?
- I cannot master the right amount of spice to put in a pie like that. The right spice taste has to be strong enough with the first fork full and yet not overpowering the taste of the salmon involved.
- I cannot master the thickness of the dough once it is rolled out. It has to be rolled out thin enough to be flaky but not too thin so I can deposit the dough on top of the meat without tearing out the nice sheet of dough that I have been working on since the last 45 years (figure of speech here…)…
So that been said, I took three days searching the internet and gathering secrets from ‘Master pie making’ and here is the final result.
Now, I have to say : ‘This is a success’, and anybody on this planet, with the following tricks and recipe, can end up with a salmon pie that they will cherish and will wanted to share with anybody, with a box of Kleenex next to it, because they will have made it to the ‘mastering of a salmon pie’, finally…
Here we go :
Ingredients for the dough:
I did not re-invent anything here, this recipe is all over the internet but the difference here is the technic to make it, and my kitchen scale that I used.
Pâte brisée (flaky pie pastry)
60-120ml cold water
Put flour, salt, sugar and cutted up butter in a bowl. Mix with your hands until you have reach a crumb mix, do not fuss too much here.
Add a bit of water and form a nice ball of dough here, in the bowl, mixing with your hands. Once the flour and all are a happy family and are all holding together, drop the dough on a clean surface. Use the heel of your palm, to smear the flour and the butter together on the clean surface, pushing the mix away from your body, like sprayding it on the surface like painting it. Push it, gather it back in a ball and start again. This method will mix the butter better and will create little of butter inside the dough, making it flaky. Do this until you do not feel the butter in the flour anymore, about 3 minutes. Try not to add much more flour to the pile of dough, work with the greasy part of the dough to prevent it from sticky to the surface. Gather the dough in a big ball, divide it into 2 parts and put it in the fridge for about 1hour, so the butter inside the dough will get colder and will hold the dough together.
After about one hour, take one ball out of the fridge. Take one piece of parchment paper or wax paper, about the size of your pie plate, but a bit bigger. Place in on the clean surface of your working area. Place the ball on top of the paper, and take another piece of paper and place it on top of the ball. Flat it up a bit with your hand, take your rolling pin and start to roll the dough, between the two piece of papers, lifting the top paper once of twice, to prevent it from sticking too much.
Now you should have a nice piece of dough all rolled out between two pieces of paper, flat out on your working surface, right? Roll it out more to obtain the desire size for covering your actual pie container.
Once you have obtained the desired size, remove the top sheet and invert the dough in your pie place, adjust the centering and carefully remove the top sheet of paper. You should have now, a very nice pastry dough, covering your pie plate. Drop down your mix of whatever you want to put as filling and cover the pie with another pie dough or just leave it like that.
Ingredients for Salmon pie
1 green pepper, cut up
50g of mushrooms, cut up
50g of onions, cut up
1oz of butter for frying the veggies and 1oz of butter for the sauce
14oz of salmon, cooked
Flaky pie pastry (recipe above)
1oz of flour
3 tablespoons of cream
10oz of chicken broth (one small can)
Squeeze of lemon juice
Salt and spice to taste
Preheat oven to 425F/220C, melt the butter in a frying pan, add the pepper, mushroom and onions and fry together until onions are soft. Put aside and make the sauce. Melt the butter in a sauce pan, add the flour and mix together to obtain a heavy thick sauce, add the cream, the chicken broth and let it thicken again, add the lemon juice and the salt and spice to taste. Drop the mix with the veggies, mix well together and use it for your salmon pies. Brush the top of your dough with one egg yolk, mixed with water.
Bake the pies for 25 to 35 minutes, until golden in color.
Read Full Post »