Creamy Broccoli and Smoked Salmon Pie
200g all-purpose flour
150g very cold butter (cut in small cubes)
1 tsp of salt
1 green onion
½ tsp of powdered garlic
¼ cup of shredded Parmesan
100g smoked salmon
Salt and pepper to taste
1 egg (for egg wash)
On a bowl, add the flour, salt and butter cubes. Quickly work them together so that the butter cubes are reduced to the sizes of peas. Create a well in the center, incorporate the egg and slightly knead the dough until it comes together. Involve the dough with plastic wrap and place it in the fridge for at least 1 hour.
Cut the broccoli in small florets, the salmon in stripes and set them aside.
Slice the green onion, mix it with the ricotta along with the powdered garlic, shredded Parmesan, salt and pepper.
With a rolling pin, roll out a square with ⅔ of the dough, until it reaches a thickness of ½ centimeter. Use the seams to create 1cm pie walls. Pinch the bottom of the pie several times with a fork. Roll out the leftover dough and cut it in 1 cm wide ribbons.
On the still unbaked pie, spread the ricotta mixture, broccoli florets and smoked salmon stripes.
Criss-cross the dough ribbons at the top, making sure to make sufficient pressure to attach them to the pie edge. Egg wash and bake it at 350 F (180C) for 35 minutes or until golden brown.