Panzerotti di mare
Instructions
Roll out the dough into a thin sheet (about 5 mm) and cut it into 4 discs with a diameter of 14-15 cm.
Finely slice the shallots and let it wither with 10 g of butter and 1 tablespoon oil.
Add the mushrooms, washed and chopped, add salt and pepper and cook over medium heat for 5 minutes.
Let stand for a few moments the salmon slices in a pan with 20 g of butter and 1 tablespoon oil; season with a pinch of salt, a pinch of paprika and parsley.
On each disk of dough, place a slice of smoked salmon, some mushrooms, a quarter of a boiled egg and half anchovy fillet.
Wet the edges of the dough and close to half moon and brush the surface of each parcel with the beaten yolk.
Place the parcels on an oiled plate and cook in a hot oven at 220 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 500 g of bought bread dough ready
- 240 g of fresh salmon (slices from 80 g)
- 100 g of mushrooms
- 1 shallot
- == 1 hard-boiled egg
- 1 tablespoon of chopped parsley
- Olive oil
- Butter
- 2 anchovy fillets
- Paprika
- 1 egg yolk
- Salt
- Pepper