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Aged Cheddar and Salmon Roe Pastry Boats

Aged Cheddar and Salmon Roe Pastry Boats
These little pastry boats from my coastal hometown hold a delightful surprise. The salty pop of fresh salmon roe contrasts beautifully with the cool seaweed salad while sour cream adds smooth richness. Sharp aged cheddar melts into the warm pastry shell creating perfect crunch and creamy coolness inside. Simple enough for everyday but special enough that everyone fights over the last bite at family gatherings. Pure handheld comfort.
Ingredients
  • 400 g (14 oz) puff pastry thawed if frozen
  • 200 g (¾ cup) salmon roe
  • 175 g (1 1/2 cups) aged cheddar cheese grated
  • 120 ml (½ cup) sour cream
  • 100 g (3.5 oz) wakame seaweed salad
  • 40 g (¼ cup) red onion finely chopped
Instructions

1. Preheat oven to 350°F (180°C)

2. Roll puff pastry on a floured surface to 1/8 inch (3 mm) thick

3. Cut pastry into 6-inch (15 cm) circles

4. Combine grated aged cheddar cheese wakame seaweed salad and red onion in a bowl

5. Divide the cheese mixture evenly among the pastry circles placing it on one half of each

6. Fold pastry over filling and press edges to seal

7. Crimp edges with a fork

8. Place pastries on a parchment-lined baking sheet

9. Bake 20 to 25 minutes until golden brown

10. Cool for 5 minutes

11. Mix salmon roe and sour cream in a small bowl

12. Divide the salmon roe mixture evenly among the pastries filling through the slit

13. Serve warm

Tools
  • pastry brush
  • rolling pin
  • cutting board
  • sharp knife
  • medium-sized bowl
  • oven
  • baking sheet
  • parchment paper

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