Ingredients portion 8
Wheat flour 250 g
Butter 125 g
Chicken egg 2 pieces
Salt to taste
Salmon 500 g
Spinach 350 g
Brynza cheese 250 g
Sour cream 4 tablespoons
Cooking instructions 1 hour and 20 minutes
1 Grate 125 grams of butter from the freezer.
2 Add 250 grams of flour and a pinch of salt. Stir with a spoon so that the flour coats the pieces of butter.
3 Make a hole, beat an egg.
4 Add a couple of tablespoons of ice water and knead the dough quickly. The water may need to be added.
5 Wrap the dough in clingfilm and leave in the refrigerator for half an hour (it tastes better that way, but you can also roll it out at once).
6 Divide the dough into two parts: 2/3 and 1/3, roll out the larger one and place it in the mould.
7 Chop the fish relatively coarsely.
8 Dice the cheese.
9 Mix the fish, feta cheese and spinach together in a saucepan. Add the soured cream (3 to 4 tablespoons heaped up). Season with a little salt.
10 Place the filling on the bottom layer of dough, cover with the top layer.
11 Put into the oven (180 degrees) for about 80 minutes. Near the end, brush the cake with egg.
Recipe tip Instead of salmon, you can use any other red fish. For the lazy, you can buy puff pastry at any shop)
