Spinach & Salmon Hand Pies
1h 25 min
45 min (30 min chilling time)
2 cups chopped frozen spinach, defrosted
1 cup shredded mozzarella cheese
1 cup smoked salmon, shredded
2 tbsp gochujang paste (or substitute with any chili paste)
4 pre-made pie dough rolls (store bought)
1 beaten egg
Preheat oven to 425F.
Mix the spinach, salmon, cheese and gochujang paste in a bowl and set aside.
Unroll the pie dough and cut each sheet into 4-5 circles.
Brush each circle with the beaten egg.
Drop 2 teaspoons of the spinach mixture in the center of each pie dough cutout.
Pull one end of pie dough cutout over the filling to form a crescent shape. Press to close the ends tightly. Do the same for all the mini pies.
Brush the remaining beaten egg over the top of each mini pie. Chill in refrigerator for ½ hour.
Bake one sheet at a time for 18-20 minutes until golden brown.
Cool for a few minutes. Serve.