in Recipes

Salmon – Spinach – Bags

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Ingredients for 1 servings:

  • 1 pack of puff pastry (270 g), refrigerated
  • 1 tbsp olive oil
  • 200 g smoked salmon, diced
  • 250 g leaf spinach, thawed
  • 1 onion(s), finely chopped
  • 1 garlic clove(s), chopped
  • salt and pepper
  • 1 egg(s) for brushing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with smoked salmon

Unroll the fresh puff pastry onto baking paper and cut into 8 rectangles. Preheat oven to 210°C. Sauté the onion in hot oil, add the garlic and spinach, and season with salt and pepper. Let the mixture cool slightly. Add the smoked salmon and mix everything together. Place 1 tablespoon of filling in the center of each puff pastry sheet and brush the edges with beaten egg. Fold the puff pastry into pockets and gently press the edges together. Bake on the middle rack for 12-15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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