Salmon Puffs
A community recipe by ella2Not tested or verified by Nigella.com
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Preheat oven to 200C. Heat butter over low heat and cook onion until soft but not coloured. Stir in the flour and cook a couple of mins, then stir in salmon liquid and milk and cook, stirring, until the mixture boils and thickens. Cool completely, then stir in drained and flaked salmon and divide into 6 portions. Using 11cm and 12cm cutters, cut out 6 rounds of each size from the pastry sheets. Flute the larger rounds in a pretty pattern and make a small hole in the middle so steam can escape. Divide salmon mixture between the 6 smaller rounds, brush edges of pastry with egg, top with larger rounds and press to seal. Glaze top of puffs with beaten egg, place on greased oven tray and bake for 20-30mins, or until well browned.
Preheat oven to 200C. Heat butter over low heat and cook onion until soft but not coloured. Stir in the flour and cook a couple of mins, then stir in salmon liquid and milk and cook, stirring, until the mixture boils and thickens. Cool completely, then stir in drained and flaked salmon and divide into 6 portions. Using 11cm and 12cm cutters, cut out 6 rounds of each size from the pastry sheets. Flute the larger rounds in a pretty pattern and make a small hole in the middle so steam can escape. Divide salmon mixture between the 6 smaller rounds, brush edges of pastry with egg, top with larger rounds and press to seal. Glaze top of puffs with beaten egg, place on greased oven tray and bake for 20-30mins, or until well browned.
Introduction
I copied this recipe out of the AWW mag years ago and they look and taste great. Kids, especially, really love them.
I copied this recipe out of the AWW mag years ago and they look and taste great. Kids, especially, really love them.
Ingredients
Serves: 6
Metric
Cups
- 440 grams tinned salmon (in brine - reserve 2 fl oz/63ml of the brine)
- 30 grams butter
- 2 tablespoons flour
- 188 millilitres milk
- 3 sheets puff pastry
- 1 small onion (finely chopped)
- 1 egg (lightly beaten)
- 15½ ounces tinned salmon (in brine - reserve 2 fl oz/63ml of the brine)
- 1 ounces butter
- 2 tablespoons flour
- 7 fluid ounces milk
- 3 sheets puff pastry
- 1 small onion (finely chopped)
- 1 egg (lightly beaten)
Method
Salmon Puffs is a community recipe submitted by ella2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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