Small Salmón de Chile pies
(Makes 10 to 12 pies)

• 500 grs of Salmón de Chile
• 2 Eggs
• 1/2 finely cut yellow pepper
• 3 tbsp of chopped chives
• 2 tbsp of finely chopped parsley
• 1 tsp of olive oil
• 2 tbsp of finely chopped red onion
• 1 tsp of finely chopped green pepper
• Salt and pepper

• For the dough:
o 2 cups of white flour
o 3 tbsp of butter
o 1/2 cup of cold water
o Salt

Preparation for the dough:
1. Blend the flour with the salt and butter (cold and cut into small cubes). Blend until it is crumb-like. Add cold water and form a bolus. Then cover and refrigerate for 15 minutes.
2. Heat the oven at 180ºC.
3. Roll out the dough until it is 0.4 cm and cut small circles of 12 cm diameter. Place the dough circles in small pie molds, taking care of lifting the edges.
4. Cook at 180ªC for 10 minutes until the dough is dry. It is not necessary for it to brown.
5. Take out of the oven and set aside.
6. Meanwhile, mince the salmon in a processor.
7. Put the salmon in a bowl and add salt and pepper, chopped onion, green and yellow pepper, and add olive oil, clives and parsley.
8. Whisk the 2 eggs and add to the mixture.
9. Fill in the cooked pies.
10. Bake for 10 minutes or until the filling is cooked.
11. Serve warm.

Hand-on time 50 minutes