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Salmon Puffs

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.

  • 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.
  • Tell us what you think