Pies with Salmon and Cabbage Filling

In a large bowl, mix flour and salt.

Heat 80 ml of water with the butter in a small saucepan and pour into the flour mixture. Add beaten egg and mix until smooth. Grease 4 ramekins.

Set aside one third of the dough, divide the remaining dough into four parts, roll out into circles and line the bottom and sides of the ramekins with them. There should be some dough overhanging the edge.

For the filling, soak the mushrooms in hot water for 30 minutes. Take out the mushrooms, squeeze them well and chop them. Chop the cabbage into small pieces. Cook in a large saucepan of boiling hot water for 3 minutes. Drain, rinse with cold water and drain well.

In a large frying pan, saute the cabbage in butter for 15 minutes. Season to taste and mix in the salmon and mushrooms. Add sour cream, caraway seeds and dill seeds. Remove from heat, let cool, then refrigerate for 30 minutes.

Divide the filling among the molds and press down well. In the middle, make a small mound on top.

Roll out the set aside dough and cut out 4 round lids. Moisten the edges of the dough with a little water and place the lids on top. Press the edges together and press firmly with a fork. Poke a small hole in the center of the lid.

Mix yolks and whipping cream and brush the tops of the pies with it.

Bake in the oven for about 20-25 minutes until golden brown.

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