Tuesday, July 06, 2010

Salmon Pockets

Wanted to do something different with the salmon I bought today, other than grilling, steaming, panfry and/or baking. So I bought a ready-made puff pastry and made a simple salmon filling. The puff pastry was rather fluffy and crisp except I felt it was not buttery enough.

Overall, it was a yummy dinner that was relatively easy and quick to do and minimal washing-up. You can substitute with any fillings, sweet or savoury as you wish. :)
Kimi's version - smaller pockets with broccoli. I had wanted to make a penguin shaped pastry as I added half a boiled quail's egg which looked like the tummy. But, it did not look anything like a penguin!! I should have cut out the shape after sealing the 'package'. Never mind, try again next time.
I had mine with some salad

  • Fresh salmon marinated with salt & pepper
  • Mixed vegetable
  • Mayonnaise
  • 4-6 quail's eggs, hard boiled
  • 1 egg, beaten
  • Cheese (optional)
  • Puff pastry


  1. Lightly pan-fry salmon till just cooked, remove and use fork to loosen meat
  2. Add pre-boiled mixed vegetable to salmon
  3. Mix in mayonnaise and cheese
  4. Roll out pastry as per package's instruction
  5. Cut out desired shape and brush beaten egg over
  6. Scoop some of the salmon mixture, add quail's egg and fold over the pastry
  7. Use a fork to seal the edges
  8. Brush beaten egg over the pockets
  9. Bake in 220 Degrees Celsius oven till golden brown
  • The best way to make a triangle pocket (or any other design) is to lightly fold over 1 pc of rolled out pastry sheet into 2. Then cut the triangle leaving the folded edge un-cut. This way as you open up the cut-out pastry, you can fold it easily back after putting in the filling.



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