Cream-filled Pastry with Salmon

Fillings

Cut the zucchini, potato, and carrot into cubes, steam them. Reserve

Cut the squid into strips and cook it in water and salt for 5 minutes

Cut the sweet herb sprigs into cubes and the garlic flakes into slices, sauté them in butter

Add the salmon and mix

Later, pour the martini into a metal cup over high heat, stirring constantly until the liquid is on fire

Pour it over the salmon

Add the reserved vegetables and mix

Assembling

Heat the oven to high temperature

Lining the mold with parchment paper, cut the dough in half, then cut each half into two discs with 21cm diameter

Place one of the discs into the mold, fill it with salmon and squid, leaving a small border

Dust with salt, pepper, and thyme

Baste the border with egg

Cut strips from the remaining dough and place them on the border

Cover with the other disc, baste the border with egg, and cover the entire pie

Assemble until golden brown.