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
2 Ts sugar
Pinch of salt
200gr cold butter
100gr ice water
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.