Tomorrow it is said that it should be Midsummer. Though when you look out the window so it looks as if one was in October / November. Cold, windy and rainy. I’ll believe what alemnackan says, it is Midsummer tomorrow …

Anyway Salmon I love in all its forms, and now that it’s extra good price on it, so I took the opportunity to buy some.

Pasties, I have been hungry for a long time to do. But my hands do not always want what I want them to cope. By chance I found them most ingenious means to take out and close them. Super! Was forced to test at once.

Smoked Salmon Pastery with creme cheese

50 g yeast

500ml milk

50g butter

2 teaspoons granulated sugar

2 tsp salt

7 cups flour

1 tsp baking powder

Fill:

100g smoked salmon, cut into pieces

200g cream cheese

2 tablespoons chives

Whipped egg to brush on + sesame seeds

Crumble the yeast in a dough bowl. Melt the butter in a saucepan on the stove. Add milk, stir and heat to 37 degrees. Pour some over the yeast and stir until dissolved. Then add the rest. Add salt and sugar and stir. Add the most out of the flour and the baking powder. Work the dough into a smooth and fine paste. Add the flour last, and run into a smooth dough. Let rise 40 minutes during bakhandduk.

Put the dough on surface and knead it a few minutes. Divide into smaller portions and roll out into round discs. How big / small you want to do is up to you. .

Add the filling on one half of the circular plate and leave even an inch of the edge. Fold and press together at the edges. Add up the pasties on bakplåtsklädda plates.

Let rise about 20 minutes. Pensa with beaten egg.

Bake the pasties in the lower part of the oven at 225 degrees for 14-16 minutes, when they have a nice golden brown color, they are ready.

This is super to use if you have trubble with your hands! They really helps a lot! You find them here at Lyckas med mat