Puff envelopes with pink salmon

Baking type Ingredients

Yeast-free puff pastry - 500 g,

chicken egg - 1 pc.

Fresh pink salmon (fillet) - 400 g,

turnip onions - 2 pcs.,

butter - 50 g,

sour cream - 100 g,

salt, ground black pepper - to taste.

Cooking method

Roll out the dough thinly, cut into squares of the same size.

Peel the onion, chop thinly.

Cut the fish into small pieces.

On each square of dough, put 1 tablespoon of onion, pieces of fish, salt and pepper on top, put a small piece of butter and 1 tablespoon of sour cream each.

Fold the squares in the form of an envelope, brush on top with a stirred egg.

Bake in an oven preheated to 200-220 degrees for 30 minutes.