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Mini salmon & dill puffs

By Good Food

Ideal for a crowd and perfect for preparing ahead, these little pastry bites make a stylish canapé

Prep:20 mins
Cook:30 mins

Serves 30
Easy

Nutrition per serving

kcal 102
fat 8g
saturates 4g
carbs 5g
sugars 0g
fibre 0g
protein 3g
salt 0.26g

Ingredients

185g pack poached salmon fillets
200g full-fat soft cheese
small handful chopped dill
375g sheet puff pastry
1 eggs, beaten

Tip

Freezing
This canapé can be frozen for up to 3 months. If you're short on baking trays, then once the canapés are frozen solid, transfer them to freezer bags. Make sure they are well wrapped or sealed to preserve them properly. Label everything clearly to remind yourself what you've frozen.

Method

In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.
Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.