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Creamy salmon pocket


2 tbsp butter

1/2 onion, finely chopped

2 garlic cloves, finely chopped

200 grams salmon, chopped

150ml cooking cream

1/2 tsp salt

1/4 tsp black pepper

1 tbsp finely chopped chives

1 egg yolk, beaten

3 sheets of ready-rolled puff pastry, thawed



1. Place the butter in a saucepan over medium heat. Add garlic and onion, cook until they change colour.

2. Stir in the salmon and cook for 2 minutes.

3. Add cream. Season well with salt and pepper. Set aside to cool.

4. Cut each pastry sheet into 4. Add the salmon mixture (approximately 1 tablespoon) to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle.

5. Use the beaten egg yolk to seal the edges of the pastry.

7. Repeat with remaining pastry and mixture. Place on a lined baking tray and bake until golden.


Tips for leftovers:

You can use any leftover salmon from this recipe in pasta for a quick and easy meal.


Photo credit: Desi Trisnawati | Inspirational Chef

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