Today had Salmon en Croute an at elegant special-occasion brunch so was inspired to think of making this some time. All recipes I find online call for either frozen puff paste or bought phyllo. But the crust I had was breadier than either of those and not short like a pie crust, not really flaky, and the top had baked dark brown like bread crust does and not golden as a short crust or phyllo would bake. Reminded me of the crust on a Pork Pie in England but more tender. I am wondering whether some of the professional chefs amongst the Chowhounds might know what crust I am describing. This was at a Ritz-Carlton. Thanks.