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Salmon Puffs Recipe

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This recipe for Salmon Puffs, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c, sliced mushrooms
1/4 c. thinly sliced green onion
1/8 tsp. dried thyme, crushed
1 Tbsp margarine or butter
1 6 11/2-ounce can skinless boneless salmon
2 Tbsp. chopped almonds
1 17 1/2-ounce package frozen puff pastry sheets, thawed
1 beaten egg
1 Tbsp. water

Directions:
Directions:
Combine mushrooms, onion, thyme, and margarine or butter in a small skillet. Cook and stir till mushrooms are tender. Stir in salmon and almond. Set aside.
Roll on pastry sheet on lightly floured surface in to a 12" square with a 2 1/2" round cutter, cut 16 rounds. Save the scraps. Repeat with the other sheet of pastry.
Place half of the pastry rounds on one large or two smaller baking sheets. Spoon about 1 tsp. of the salmon mixture onto the center of each round. Combine the egg and water. Brush egg mixture around edges of pastry. Top each with another pastry round; seal with tines of fork.
Cut leaves or other decorative shapes from pastry scraps. Decorate with cutouts. Brush cutouts with egg mixture (Pastries can be covered and chilled up to 24 hours or frozen up to 1 month.)
Bake in a 375 oven about 15 minutes or till golden brown. (Bake chilled or frozen pastry rounds for 16 to 18 minutes.) Remove rounds to a wire rack cool slightly. Serve puffs warm.

Number Of Servings:
Number Of Servings:
16

 

 

 

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