Salmon in Puff Pastry
Salt and freshly ground black pepper
all butter puff pastry
Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.
Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
Place the pastry packets on baking sheet and brush with egg yolk.
Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.
Bake for about 20 minutes, or until golden.