Smoked Salmon And Horseradish Pockets - cooking recipe

Ingredients

500 g plain flour
250 g butter, softened and diced
700 ml soured cream
60 g horseradish (from a jar)
60 g pine nuts
400 g smoked salmon, cut into strips
60 g capers
5 sprigs fresh dill, chopped
1 None egg yolk, beaten with 1-2 tsp cold water

Preparation

Combine flour, butter and 1 1/2 cups sour cream. Knead with the dough hook of a mixer, then with your hands, until smooth. Wrap in plastic wrap and chill for 45 mins.
Preheat oven to 400\u00b0F. Line 2 baking sheets with parchment paper. On a floured work surface, roll out dough to 1/4 inch thick. Cut 14 - 6 inch discs then lay out on work surface. Mix horseradish, remaining sour cream and a pinch of salt then spread over discs, leaving a 1 inch border around edges. Top with salmon, pine nuts, capers and dill. Fold pastry over filling and press edges firmly. Transfer to baking sheets and brush with egg wash. Bake for 30 mins. Serve warm or cold.