Pies Scandinavian salmon and potatoes

1 kg puff pastry

250 g salmon fillets

1.5 glass cream 20%

1 large potato tuber

1 dill average

1 egg

pepper

salt

Clean, cut the potatoes into small cubes, put in a pot, pour the cream, boil over moderate heat until tender about 20 minutes, remove from heat, mash using a fork.

Diced fillet of salmon, dill wash, chop, put the fish and fennel puree, salt and pepper and mix.

Work surface with flour powder, roll out the layer dough, cut 20 circles, half put cooked stuffing, cover with the remaining circles and zaschipnut edge, lifting them to the top.

Beat the egg and coat with cakes made in the center of each puncture through which the steam will come out.

Cook pies Scandinavian salmon and potatoes in a preheated 200 degree oven, laying on a greased baking tray with butter, about 15-20 minutes.