These Finnish Pirogues filled with smoked salmon and spinach are great for a light lunch together with a colourful salad or as one of the dishes at the buffet table. The dough is baked without yeast and is therefore quite quick to make. But it needs to rest in the fridge for about 30 minutes before you add the filling.
Smoked Salmon Pirogues, 12 pcs
6 dl wheat flour
1 pinch of salt
250 grams butter, room-temperature
2 tbsp water
150g smoked salmon
2 hard-boiled egg
1 1/2 dl cold, cooked rice
3-4 tbsp dill, finely shopped
1 egg for brushing
Mix flour, salt and butter. Whisk the egg together with water and add it to the butter- and flour mixture. Work the dough and let it rest in the fridge for about 30 minutes.
Pre-heat the oven to 225 degrees C. Finely chop the salmon and the eggs. Combine with the rise and dill.
Divide the dough into two and roll out each piece. Cut each peace into 6 squares, 10x10 cm. Place a small amount of filling onto each square, brush the edges of the dough with a beaten egg, fold the dough into a triangle och press the edges.
Place the pirogues onto a oven paper covered baking plate. bake in the middle of the oven for about 15 minutes until golden.