Puff pastry, salmon, spinach, and cream cheese unite for a homemade savory pocket that’s far easier to perfect than it may seem. Serve these pastry pockets with salad for an easy appetizer. If you’re motivated, you can certainly make your own puff pastry, but these pockets will be just as delicious if you opt for store-bought.
- 1 sheet puff pastry
- 200 grams salmon fillet
- 1 container cream cheese
- 200 grams chopped spinach
- Butter
- Salt and pepper
- 1 egg yolk
Instructions
Step 1: Method
Preheat the oven to 180°C.
Cook the chopped spinach in a touch of butter.
Cut the puff pastry into eight rectangles, and divide the salmon into four equal slices.
Spread a generous amount of cream cheese over four of the pastry rectangles, then place a slice of salmon on top.
Top with two to three tablespoons of spinach, making sure not to overstuff. Season with salt and pepper.
Dampen the edges of the pastry, then cover with another rectangle of pastry. Seal the edges by pressing on them with the tines of a fork.
Use a pastry brush to brush the pastry with egg yolk, so that they become golden brown as they bake. Bake for 25 minutes. Serve immediately.
Tips You can replace the fresh salmon with smoked trout.
