Mini salmon & dill puffs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 24 - 30
Skip to ingredients
Ingredients
- 185g pack poached salmon fillets
- 200g full-fat soft cheese
- small handful chopped dill
- 375g sheet puff pastry
- 1 eggs, beaten
Method
- STEP 1
In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
- STEP 2
Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.
