A quick lunch or dinner is 4 ingredients away! Flaky puff pastry and filling eggplant and salmon come together for a savory hand held meal.
Earlier this week in my Instagram stories I shared my quick and easy salmon pastry recipe using pantry ingredients: tinned Alaskan Salmon, frozen peas, and Grecian style Eggplant and tomatoes. If you missed my Instagram stories, this recipe is also saved as a highlight!
Ready for the dinner table in 30 minutes, this salmon pastry recipe is ready for weeknight meals or busy lunches!
While I used pantry ready ingredients, if you have fresh or frozen salmon this recipe would work equally well! Thaw frozen salmon according to package directions and place on top of peas (see step 5). Add a teaspoon of olive oil, salt and pepper to salmon and continue on with the recipe.
Recipe: 4 Ingredient Salmon Pastries
Estimated Time: 40 minutes thaw time; 30 minutes to prep & bake
Feeds: 2-3 people
Ingredients
1 6 oz tin, Alaskan pink salmon (skinless, boneless, no salt added)
1 cup frozen peas
1 9.9 tin, Trader Joe’s Grecian Style Eggplant with Tomatoes and Onions or Eggplant spread of your choice
2 sheets puff pastry, thawed
Salt and Pepper to taste
Optional Egg Wash: 1 egg, beaten
Serve with a side salad and squeeze of lemon.
Directions
1. Remove puff pastry from the freezer and let come to room temperature for 40 minutes or until the puff pastry is soft to the touch and pliable.
2. Preheat the oven to 400°F. Line a baking tray with parchment paper. Remove puff pastry from packaging and place onto the parchment paper. Use a sharp knife to cut the puff pastry sheets into 4 pieces.
3. Open 1 tin salmon and drain preserving liquid. Reserve all salmon pieces. Place salmon into a small bowl and flake into bite sized pieces.
4. Open 1 tin Grecian Style eggplant with tomatoes and onions (or eggplant spread of your choice), and drain excess oil with a fine sieve. Place remaining eggplant with tomatoes and onions into a small bowl and mash with a fork. Taste and season with salt and pepper.
5. Place 3-4 tablespoons of the eggplant mixture in the center of the puff pastry squares, leaving approximately a 1 inch border on all sides. Top with a handful of peas. Add 3-4 tablespoons of salmon.
6. To form, use your hands to gently stretch out the puff pastry borders if not enough pastry is present to hold filling. Fold over the top, sides, and bottom of the puff pastry borders towards the center, creating a structured pocket for the filling to rest. Pinch the corners together so that the puff pastry forms a square shape.
7. If using egg wash, beat an egg until the yolk and egg whites are well incorporated. Use a pastry brush to coat the sides of the salmon pastries with the egg wash.
8. Place salmon pastries in the oven for 20 minutes. The puff pastry should be golden brown, flaky, and increased in size.
Recipe Notes
If you have extra puff pastry, instead of forming open faced squares make a “pop tart” shape! Follow steps 1 - 5, then add a second puff pastry square on top of the salmon filling. Use a fork or your hands to tightly seal the border of the puff pastry filling. Use this method for all filled salmon pastries. Brush the tops of the puff pastry pockets with egg wash if using (see step 7). Use a fork to poke 2-3 holes in the center of the puff pastry to let steam escape while baking. Bake for 20 minutes at 400°F.
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