Cheese and Salmon Puffs

    35 minutes

    Perfect lunch sized meal these puff pastry triangles are filled with cheese, tinned salmon and spices. Serve alone or with a light salad.

    12 people made this

    Serves: 8 

    • 1 (400g) tin salmon, drained, bones discarded
    • 1 teaspoon dried parsley
    • 3 tablespoons tomato sauce
    • salt, to taste
    • sugar, to taste
    • 1 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 5 tablespoons passata
    • 2 sheets puff pastry, thawed if frozen
    • 6 slices processed cheese, unwrapped

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

    1. Preheat the oven to 200 degrees C. Line a baking tray with foil and set aside.
    2. Mix the salmon, parsley, tomato sauce, salt, sugar, pepper, lemon juice and passata together in a medium sized bowl.
    3. Lay the defrosted sheets of puff pastry on a kitchen bench then cut each into 4 squares.
    4. Place a slice of cheese in the middle of each pastry square then top each cheese slice with a sixth 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.

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