Within the next couple of weeks, I'm hoping to post up a workable recipe for puff pastry. Yes, workable as in, a version that I can make and share with you without a guilty feeling that it might not turn out right.
I'd love to say that I made the pastry for these fish puffs...perfect shape, perfect height...
I'm not quite there yet with homemade puff pastry as you might have guessed, so for now, I'm back to good old shop-bought puff pastry, and the easiest fish filling ever to bake up for a quick lunch.
You can either used tinned fish, or poach a couple of fillets to flake up yourself for this.
And although best served warm, they taste great straight from the fridge as well, and can be eaten like a pasty - so would be great for lunch-on-the-go, or alongside a mixed salad.
175g cooked flaked fish of your choice (I went for cod and salmon)
1 spring onion, chopped
2 tbsp greek yogurt
1 tbsp tarragon
200g puff pastry
1 beaten egg
1) Roll the pastry to about 5mm thickness and cut into 8 rectangles (4 x 3" approx). Chill for 30 minutes.
2) Mix the rest of the ingredients together in a bowl.
3) Spoon the mixture onto the centre of 4 rectangles, leaving a cm border.
4) Brush the border with some egg, then top each with the remaining rectangles. Crimp the edges with a fork to seal. Brush the top of the puffs with more egg and prick with a fork.
5) Bake at 200 degrees C for 20 minutes until puffed and golden.
Read my other Friday Pie-Day adventures.