
Salmon, Lemon and Dill Puff Parcels
A great starter, try or party food – try this salmon, lemon and dill puff parcels recipe to impress your guests. Made with Jus-Rol puff pastry.
Quick Stats
Easy
1 serving
15 minutes bake time
Salmon, Lemon and Dill Puff Parcels
A great starter, try or party food – try this salmon, lemon and dill puff parcels recipe to impress your guests. Made with Jus-Rol puff pastry.
Ingredients
- 1 Jus-Rol™ Puff Pastry
- 127mm Square, thawed Beaten egg to glaze
- 50-75 g piece of salmon fillet
- 2 tbsp Lemon and dill crème fraîche – made by combining 250ml crème fraîche with rind of 1 and juice of 1/2 a good sized lemon and 1-2 tbsp snipped dill
Equipment required
- Pastry Brush
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make Filo Pastry Parcels
How to Make Filo Pastry Parcels
- Cut filo sheet in half and trim off sides to give 2 squares.Brush one square lightly with melted butter.
- Lay second pastry square on top with corners offset as shown, brush again.
- Lay pastry on a baking sheet and place chosen filling in centre.
- Bring up corners and edges of pastry around filling.
- Pinch pastry together at just above filling so corners stand up or gently fold down.
- Brush outside with melted butter before baking.
Method
- Preheat oven to 220°C/425°F/Gas Mark 7
- Place 1tsp of the lemon and dill sauce on the centre of the puff pastry square, and top with the piece of salmon fillet. Brush the pastry edges with egg glaze, then bring up the four corners to meet over the filling.
- Press edges together to seal and gently knock up edges along the ‘seams’. Slightly open out the centre so that the filling will be visible on cooking.
- Bake for approximately 15 minutes until pastry is risen and golden. Serve with salad leaves to garnish and some of the lemon and dill sauce spooned into the top of the parcel.
- N.B. Once made, store the lemon and dill sauce in the refrigerator to thicken up.