Easter is just 2 weeks away. So time for a new fish recipe. This time a Spanish styled salmon fish pie. The original recipe base is used in the Galician empanada. But we ‘Americanised’ it into the pie recipe.
- 110ml olive oil
- 100ml water
- 350g flour
- 200g salmon loin
- 1 red bell pepper
- 1/2 onion
- 2 tomatoes
- 1 spoon oregano
- 1 teaspoon spicy chili powder
- 3 spoons Sal
How you do it
Dough: Mix 100ml olive, water, 1 spoon salt and flour in a bowl. Knead until you get a homogenous dough.
Filling: Chop al the veggies and salmon. Heat up the remaining olive oil in a pan. Once the oil is hot stir-fry all veggies and salmon until you get a pasty texture. Season with salt, chili powder and oregano
Split the dough into 2/3 and 1/3 parts. Roll-out both parts. Use the 2/3 part to fill up the pie form. After that add filling. Cover the filling with the rolled-out 1/3 part.
Use a fork to pinch some hole on the upper part.
Oven at 180°C for aprox 25 minutes
Serve and enjoy
The Chef Cat 