Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped (about ½ cup)
- 6 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 (5-ounce) cans or pouches salmon, drained and flaked
- 2 tablespoons chives, chopped
- 2 to 3 tablespoons flour of choice
- 1 refrigerated puff pastry
- ¾ cup shredded cheddar cheese
- 3 teaspoons everything seasoning
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper; set aside.
- Heat olive oil in skillet on stove over medium-low heat. Add onions to pan; cook over medium heat until tender, about 5 minutes, stirring often.
- While onions are cooking, whisk eggs in a bowl until beaten. (Reserve 1 tablespoon of whisked egg in a small bowl; set aside to use for egg wash later.) Add remaining eggs, salt and pepper to skillet and stir to mix onions into eggs. Turn heat to medium and cook for about 3 to 4 minutes, until eggs are almost set. Add flaked salmon and chives to eggs, stirring to mix well; cook for another 1 to 2 minutes until eggs are cooked. Remove skillet from heat.
- On a lightly floured surface, unroll puff pastry and roll with a rolling pin to 1/8-inch thickness. If dough sticks to surface or pin, add a little more flour. Using a pizza cutter or knife, cut puff pastry into 6 even rectangles. Then, using the tines of a fork, make very light indentations in middle of each rectangle.
- Place 1/6th of the salmon-egg mixture (roughly ¼ cup) on one half of each rectangle. Top each with 2 tablespoons cheddar cheese. Gently fold the other half of the rectangle over the top of the cheese and salmon-egg mixture, closing each pie. Using a fork, dip tines into flour and press edges around each pie. Brush a little egg wash on top of each pie to create a golden glaze, then sprinkle the everything seasoning evenly over egg wash.
- Place baking sheet in oven and bake until pastry is golden brown, about 15 to 18 minutes. Let cool before serving. Enjoy immediately. Or if making to enjoy later, wrap in foil when cooled and refrigerate for up to 3 days or freeze for up to 3 months; heat in microwave until warmed up when ready to eat.
Notes
Recommended equipment; Baking sheet, parchment paper, skillet, spatula, rolling pin, two small bowls for egg wash and flour, fork, pastry brush, pizza cutter or knife
- Prep Time: 25
- Cook Time: 15
- Category: Salmon