Small Salmon Coulibiacs

Ingredients

• Common brioche dough, firm
• 1 per round Salmon escalope (thin slice)
• Coulibiac filling elements

Instructions

1. Cut the brioche dough (firm) or puff pastry scraps into fluted rounds 12 centimetres in diameter.
2. Fill each round with a salmon escalope and the specified elements for Coulibiac À (a traditional Russian fish pastry). Seal each pastry by folding in the Russian style — that is, with the seam on top and in the centre.
3. If using brioche dough: allow the dough to ferment for fifteen minutes, then proceed as per the referenced formula.
4. If using puff pastry scraps: brush with egg wash (dorure).
5. Bake in a moderate oven for 18 minutes.