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Spinach Pastry with Smoked Salmon and Eggs

Spinach Pastry with Smoked Salmon and Eggs
This flaky pastry filled with smoky salmon, creamy eggs and fresh spinach is my go-to for effortless elegance. I've perfected the filling to be rich but not heavy with spinach adding a clean bite. It's become my weekend staple pulling double duty as a satisfying main or showstopper brunch plate. Crisp edges give way to that warm savory center every time. Simple ingredients shine here no fuss needed. Perfect when you want to impress without sweating details. My brunch crowd pleaser hands down.
Ingredients
  • 250 g (1 sheet / 8.8 oz) puff pastry thawed if frozen
  • 150 g (5.3 oz) smoked salmon cut into small pieces
  • 200 g (7 oz) fresh spinach about 6 cups loosely packed
  • 15 g (1 tablespoon / 0.5 oz) unsalted butter
  • 2 large eggs hard-boiled and chopped
  • 1 teaspoon (0.5 g) fresh thyme leaves
  • 30 ml (2 tablespoons / 1 fl oz) cold water
  • Salt and freshly ground black pepper to taste
Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper

2. Roll out the puff pastry sheet on a lightly floured surface to 1/8 inch (3 mm) thick. Cut into 6 equal rectangles

3. Melt butter in a skillet over medium heat. Add spinach and cook until wilted about 2 minutes. Season with salt and pepper then transfer to a plate to cool. Squeeze out excess moisture

4. Combine smoked salmon cooked spinach chopped hard-boiled eggs and thyme in a bowl. Season with additional salt and pepper if needed

5. Place a portion of filling in the center of each pastry rectangle leaving a 1/2 inch (1 cm) border

6. Fold pastry over to form a triangle pressing edges firmly to seal. Crimp edges with a fork

7. Place turnovers on baking sheet. Brush tops with cold water and cut a small steam vent slit on top

8. Bake 20 to 25 minutes until golden brown. Serve warm

Tools
  • mixing bowl
  • whisk
  • rolling pin
  • pastry brush
  • baking sheet

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