Mini Pies In Shell

Preparation:

Preparation: Slice the onion, cut the celery stalks into rounds and the carrot into cubes. Pour the vegetables into a pan with the oil and let them dry over a low heat. Season with salt and pepper and add the sole fillet; cook for 5-6 minutes, sprinkling with white wine and finally add the chopped parsley. When the sole is cooked, chop it up, then add a spoonful of cream and the smoked salmon previously cut into strips to the pan, leave it on the heat for a moment. Divide the preparation into 4 Saint Jacques shells (the empty scallop shells). Roll out the puff pastry into 4 discs larger than the shells; prick the pasta and cover the shells with it. Fold the edges outwards brushing them with the beaten egg so that they adhere well. Finally, brush the surface with the egg and put it in a preheated oven at 220 degrees for 15-20 minutes. The puff pastry tends to shrink during cooking, so when you cover the shells keep it soft and not taut. This way it will inflate without breaking.