BLOOPER ALERT--It takes a while to get this group going. It's Fun, we say! "Pacific Poached Salmon Puffs" by Chef Ron and Patricia. Carole Anne & Ron travel to Whidbey Island in the Pacific Northwest to visit Patricia and learn how she makes her fave appetizer. "Patricia's Pacific Poached Pastry Puffs" with Salmon or Crab. Hard to pronounce, Easy to Make! Pacific Poached Salmon Puffs (makes 18 pastries) 1 package (17.3 ounces) frozen puff pastry sheets, thawed according to package directions (2 sheets per package, each makes 9, 3" envelopes). Even out folds of sheets carefully on a lightly floured surface with rolling pin Filling 1/2 pound cooked crabmeat (poached salmon) or cooked shrimp 4 ounces softened cream cheese 2 T finely chopped bottled roasted red peppers 2 T chopped fresh basil leaves 2 T chopped almonds 1/2 cup shredded cheddar/monterey jack cheese mix 1/4 t paprika Brush with egg wash just before baking ( 1 large egg beaten with 1 tablespoon half and half). Bake at 425 for 15 - 18 minutes on a parchment paper lined cookie sheet. (These can be made up ahead of time if covered with plastic wrap to prevent dough from drying out) Brush with the egg wash just before baking.) Video Produced and Directed by Carole Anne (Babers201) Edited by paulgrem Music by ScoreFitter
Easy and Fun Puff Pastry Recipe with Salmon or Crab! - YouTube |
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| How-to & Style | Upload TimePublished on 30 Sep 2011 |
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