Quiche With Salmon

In a bowl, mix all the dough ingredient knead until the dough is homogenous.

Roll the dough pieces of about 30x30 cm with a roller and put in a thin foil and let rest 20 minutes in the fridge.

Put the 175g butter in a plastic bag and roll about 30x30 cm.

Take the dough out of the fridge and roll the dough piece of about 30x60 cm and put the butter in the center of the dough and close the dough. Cover the dough with a foil and put the fridge again for 15 minutes.

Take the dough out of the fridge, open the dough 2cm thick 30x60 cm with the roller. Fold one end of the dough in the middle of the dough and fold it over the other end. Cover the dough with a foil and put the fridge again for 15 minutes.

Please repeat the same process (5th step) in 6. Step.

Take the dough out of the fridge and toll the dough 3 cm thick and divide into 2 equal pieces. Cut the dough into molds according to the shape of the lubricated molds. Open the holes with the fork.

Cover the dough with a damp towel and let rest 30 minutes in a room temperature.

Spread the sauce mixture into the dough. Then, add the filling ingredients and cover the dough with a clean towel, let rest for 30-40 minutes.