Dough Pockets with Salmon Broccoli Filling
Dough pockets with salmon broccoli filling is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g frozen puff pastry
- 350 g Broccoli
- Salt
- 200 g smoked salmon
- 2 Eggs
- sesame oil
- Cayenne pepper
- 1 egg yolk
- 2 tbsp milk
- chives (for garnish)
Instructions
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1.
Wash, trim, and finely chop the broccoli florets; blanch in boiling salted water for 2-3 minutes. Drain, shock, and let dry thoroughly.
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2.
Thaw the puff pastry. Preheat the oven to 200°C (400°F) with upper and lower heat.
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3.
Slice the salmon into strips, beat the eggs, and mix with 2 tsp sesame oil, salt, and cayenne pepper. Add the salmon and broccoli and stir well.
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4.
Dust both sides of the pastry sheets with flour and roll slightly with a rolling pin. Cut out 12 circles (about 8 cm diameter). Fill half with the salmon‑broccoli mixture. Place the remaining 6 circles on top as lids, press edges firmly, and seal with a fork.
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5.
Whisk together milk and egg yolk; brush the dough pockets with this mixture. Arrange on a parchment‑lined baking tray with space between them, then bake for 25 minutes until golden brown. Remove, plate, and garnish with chives before serving.
