Salmon and cheese pastries

    35 min

    Puff pastry parcels are stuffed with a seasoned salmon mixture and cheese, before being baked to perfection. These pastries can be made smaller for party nibbles.


    Quebec, Canada
    7 people made this

    Makes: 6 pastries

    • 1 (418g) tin salmon, drained, bones discarded
    • 1 teaspoon dried parsley
    • 3 tablespoons tomato ketchup
    • salt to taste
    • sugar to taste
    • 1 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 5 tablespoons passata
    • 1 (500g) block puff pastry, thawed if frozen
    • 6 slices Kraft® processed cheese

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Pre-heat the oven to 200 C / Gas 6. Line a baking tray with foil and set aside.
    2. Mix the salmon, parsley, tomato ketchup, salt, sugar, pepper, lemon juice and passata together in a medium sized bowl.
    3. Roll the puff pastry out on a floured surface, until 3-5 mm thick. Cut the pastry out into six 12.5-15cm squares.
    4. Place a slice of cheese in the middle of each pastry square, then top each cheese slice with 1/6th of the salmon mixture.
    5. Lightly dab water on the edges of the puff pastry square. Fold over to form a triangular parcel, pressing the edges together to seal.
    6. Transfer the pastries onto the foil lined tray and bake for 15-20 minutes or until the pastry is puffed up and evenly browned.

    See it on my blog

    Check out this recipe on my blog

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