Salmon Pie

Preparation:

Preparation: The first thing to do is to defrost the puff pastry, then take it out of the freezer at least 15 minutes before use. Meanwhile, in a non-stick pan, let the butter melt and brown the peas for about 10 minutes, covering them with a lid. Then add the prawns and, increasing the heat, continue cooking for about 5/6 minutes. Using a mixer, blend the smoked salmon, the cream, the egg white, the salt and the pepper until you obtain a creamy mixture, which you will pour into a large bowl in which you will add the peas, the prawns and finally the chopped parsley . Mix everything carefully and start rolling out the puff pastry using a rolling pin and a surface dusted with flour. Divide the puff pastry into two discs of different sizes, of course, you will use the larger one to line the (buttered) pan. Pour the cream obtained on the bottom, leveling it with a spatula and cover with the smallest puff pastry disc, sealing the edges, pressing lightly with your fingers. Brush the surface with the egg yolk and cook in a very hot oven for about 40 minutes at 200 degrees, checking the cooking from time to time.