Also, smoked salmon jerky, which can be found in local markets and basically tastes like seafood crack.
There are so many ways to enjoy seafood, and while there are some new and exciting ways to prepare it, there are some classic flavour pairings that stand the test of time.
Smoked salmon and cream cheese, for one. There’s something about the salty, smokey flavour of the fish paired with the creamy, smooth cheese that is to die for. It’s a flavour staple.
These little hand pies combine the classic duo with fresh cucumber and tangy dill. The result is a savoury snack that’s sure to satisfy.
Smoked salmon for flavour, salty and smoked.
Cream cheese for, well, creaminess.
Cucumber for crunch.
Fresh dill for a bit of tang.
All wrapped up in a flakey puff pastry.
This recipe yields six hand pies, but can definitely be scaled for a larger group. You could also make mini-hand pies, perhaps bite-sized, for a fun party appetizer. Whatever you do, you can’t go wrong with the flavour combo.
These are particularly good warm – when the cream cheese heats up it turns into a creamy, almost-sauce like filling without being too melty – but are also great cold. (Translation: the leftovers are goooood.)
Smoked Salmon, Cream Cheese & Cucumber Hand Pies with Fresh Dill
Recipe type: Appetizer Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 6 pies
Savoury puff-pastry bites filled with cream cheese, smoked salmon, and crunchy cucumber. It really doesn’t get much better (or easier) than this.
Ingredients
- One 450 g package puff pastry sheets (2 sheets per pack), thawed
- ½ a package cream cheese (125g ), softened, sliced into 6 slices
- 150 g smoked salmon
- 18 cucumber slices
- Fresh dill, chopped
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375°F.
- Roll out puff pastry sheets; keep the parchment paper they came in and use it to line a baking tray; set aside.
- Cut each pastry sheet into 6 equal rectangles. Place 6 of those rectangles onto the prepared baking tray, and baste with egg.
- Evenly top with smoked salmon, cucumber slices, cream cheese, and a generous sprinkle of fresh dill. Leave a ½-inch border around the edges.
- Lay the remaining 6 rectangles on top, stretching if necessary to make sure the filling is covered by puff pastry. Use a fork to press and seal the edges. Poke a few holes in the top, allowing for steam to escape, and baste generously with egg.
- Bake for 15-20 minutes until pastry is golden brown. Let cool slightly before serving.
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