Thin Crust Salmon Pie

Ingredients

for the dough:

200 g cottage cheese

1 egg

5 tbsp vegetable oil

Flour

For the filling:

250 g lightly salted salmon

4 eggs

200 g green onions

This amount is enough for a small 22 x 30 cm baking sheet. Don't add salt to the filling or dough; the salted salmon is more than enough.

Mix the cottage cheese, egg, and butter until smooth, then add flour (enough so the dough comes away from the sides and doesn't stick to your hands, but is soft). Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 20-30 minutes.

Boil the eggs, peel them, and chop them. Finely chop the onion, mash it with a potato masher or just by hand to release the juices, and mix with the eggs. Cut the salmon into strips.

Divide the dough into 2 pieces and roll them out. Line a baking sheet with greased parchment paper and lay out one half of the dough. Spread the onion filling over the dough, spreading it evenly. Arrange the salmon strips on top, covering the entire surface.

Cover the pie with the remaining rolled out dough, seal the edges, brush the top with beaten egg, and bake until golden brown. Even though the dough is thin, it will be soft.

Enjoy!