Delightful salmon and feta cheese filling wrapped in puff pastry. I have substituted spinach and cooked tiny shrimp for salmon in this recipe too.
Original recipe makes 16 puff pastries
8 ounces smoked salmon, chopped
12 ounces crumbled feta cheese
1/4 teaspoon ground black pepper
1/8 teaspoon minced garlic
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg white, beaten
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine smoked salmon, feta cheese, black pepper and garlic.
- Roll out puff pastry on lightly floured surface to form a 12×12 inch sheet. Cut sheet into 16 3×3-inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets. (The puffs can be frozen at this point. See Editor’s Note.)
- Bake in preheated oven until pastry is golden brown, about 20 minutes. Serve warm.
Calories: 499 kcal
Carbohydrates: 29.5 g
Cholesterol: 58 mg
Fat: 34.8 g
Fiber: 0.9 g
Protein: 17 g
Sodium: 648 mg