Salmon and Cheese Pockets are a simple idea for a quick appetizer or a buffet of tasty starters. The pockets are simple and quick to make, just use a sheet of puff pastry and for the filling smoked salmon and spreadable cheese. The speed of preparation of these pockets makes them the perfect recipe for a last-minute appetizer for a mix of tasty starters to prepare for Christmas dinner or lunch.
But now let’s go to the kitchen and I’ll show you how to prepare the Salmon and Cheese Pockets
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
Let’s see together what we need to prepare
- 1 sheet of puff pastry
- 3.5 oz robiola
- 2.8 oz smoked salmon
- 1 egg yolk (for brushing)
- sesame seeds
Tools
- 1 Small Bowl
- 1 Pastry Cutter
- 1 Baking Tray
Steps
Let’s start preparing
Let’s start preparing the salmon and cheese pockets: roll out the puff pastry sheet on a work table and use a pastry cutter to cut out discs.
Put the robiola in a bowl, work it with a spoon, then add the salmon cut into tiny pieces.
Mix all the ingredients well until you have obtained a soft and homogeneous mass.On each puff pastry disc, place a teaspoon of salmon cream.
Close with another puff pastry disc.
Seal the edges well with the tines of a fork.
Then place the salmon pockets one by one on a baking tray lined with parchment paper, brush them with the egg yolk, and decorate the pockets with sesame seeds. Bake them in a static oven at 356°F for about 15 minutes
Here’s our appetizer ready to be served.
And enjoy your meal!!
Marge’s Tips
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