Coulibiac of Salmon B (in Puff-Pastry Trimmings)

Ingredients

• the elements given for Coulibiac de Saumon A
• puff-pastry trimmings
• egg
• melted fresh butter

Instructions

1. Prepare the same elements as for Coulibiac de Saumon A, replacing the brioche dough with puff-pastry trimmings.
2. Roll the trimmings out into a round 28 to 30 centimetres in diameter.
3. Arrange the garnish on one half of the round, leaving 2.5 centimetres of pastry clear at the edge.
4. Moisten the edge lightly, fold the other half over the garnish so as to enclose it as a turnover, and fold the edges into a rim.
5. Place the coulibiac on a baking sheet (the pastry may also be laid on the sheet first and garnished there).
6. Egg-wash, score, and cut an opening for the steam to escape.
7. Bake in a good moderate oven for 40 minutes.
8. On taking it from the oven, introduce melted fresh butter into it.