Recipe – Salmon and Spinach Puff Pastries

This week’s recipe comes straight out of the Oko! Bistro kitchen and was part of the Swedish food special, these salmon pastries work great as a meal accompanied by a salad and roasted potatoes, as a quick snack or if you like savoury in the morning make for a great breakfast.


This recipe will make 8-10 servings

Puff pastry
2 Ts sugar
Pinch of salt
350gr flour
200gr cold butter
100gr ice water

Salmon 300gr
Baby Spinach 500gr
Garlic 1 clove

Making the puff pastry

  • In a large bowl combine the sugar, flour and salt
  • With a box grater grate in the butter in large flakes
  • Carefully with your hands toss the butter around through the flour mixture without kneading until they are all well covered.
  • Gently poor in the ice water and knead it gently until large clumps form, this dough should not look smooth and remain rather shaggy with visible pieces of butter.
  • Once you have a dough that loosely hold together tip it over on your counter and form it into a square with your hands.
  • Cut the square in 4 equal pieces and stack them on top of one another, flatten the mound with your hands a wrap the dough stack in clingfilm before leaving It in the fridge for at least an hour or overnight.
  • Once it has rested the dough can be rolled out, for our recipe we will roll it out to roughly a third of a centimeter thick and with a cookie cutter or any tool of your choice cut the dough into 16 – 20 circles. (you can reuse the leftover dough by stacking the piece flat onto one another and rolling them out again.)

Preparing the filling

  • Chop the deboned, and skinned salmon filet into roughly 1-2 cm cubes and salt and pepper to taste. (if wished the fresh salmon can also be replaced with smoked salmon, but in that case do not add seasoning)
  • In a frying pan with some olive oil shortly wither the baby spinach and chopped garlic until just soft and salt and pepper to taste. If a few fresh leaves remain it’s fine.

Assembling the pastries

  • Preheat your oven at 180C for 20 minutes while you prepare your pastries.
  • On half of your pastry discs place first a table spoon of the baby spinach mixture and a few cubes of salmon.
  • Cover the filling with a second disc of parties and crimp the edges with a fork, for a cleaner look you can now cut the rough edges with a knife or use the same tool you cut the discs with.( At this point you can freeze the pastries in an airtight container for up to 3 months)
  • Give each pastry an egg wash with just a lightly beaten egg and a sprinkle of salt  before putting them into the oven for 25minutes until golden brown.

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