Savory pie with smoked salmon and peas, very easy to make, with the classic puff pastry base and a delicate ricotta cream with just one egg. A perfect rustic dish as an appetizer or for a casual dinner, it is prepared in a few minutes and is really very tasty. Try this recipe, you can make it with either fresh peas (in season) or frozen ones.
Here are more tasty ideas:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Cooking methods: Oven, Stove
- Seasonality: All seasons, Spring
- Energy 364.50 (Kcal)
- Carbohydrates 24.99 (g) of which sugars 2.21 (g)
- Proteins 13.56 (g)
- Fat 23.48 (g) of which saturated 4.26 (g)of which unsaturated 15.19 (g)
- Fibers 2.27 (g)
- Sodium 599.31 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry
- 1 cup cup peas (fresh or frozen)
- 3.5 oz smoked salmon
- 3.5 oz ricotta
- 1.75 oz cream cheese
- 1 egg (large)
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
Tools
- Cake Pan 9.5 inches
- Pan
- Bowl
Preparation
Put the peas in a pan, add a drizzle of oil, a pinch of salt, and half a glass of water. Cook them over medium heat until they are tender, and the water has evaporated (1).
Once ready, turn off the heat and let them cool.
Cut the salmon into strips.
Finely chop a clove of garlic with a bunch of parsley.
Beat the egg in a bowl, add salt, pepper, the chopped garlic and parsley, the ricotta, and the cream cheese.
Mix well with a fork or whisk.
Open the puff pastry and place it in the cake pan, with the parchment paper provided.
Prick it with a fork and fold it along the edges.
Pour the egg and ricotta mixture inside (2).
Add the peas (well drained from any remaining liquid) and the salmon (3).
Place the pie in a ventilated oven at 375-400°F and bake for about 30 minutes, or until the pastry is dry at the base and golden brown.
The savory pie with peas and smoked salmon is ready, let it cool for a few minutes before slicing and serving… enjoy your meal!
Tips and Variations
You can also make the pie with brisée pastry.
If you don’t like salmon, you can replace it with smoked ham or speck strips.
For the egg cream, you can also use only ricotta or only cream cheese (150 g in total).
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
