Salmon, Crab and Veggie Puffs

Mark loved the veggie sweet potato pot pie so much that after he finished his giant sized bowl, he asked if there were leftovers.  I asked if he was still hungry, but he went on to explain that although he was extremely full, he was already looking forward to eating the leftovers for tomorrow….WHAT?? This was extremely surprising since Mark HATES leftovers, unless they are cookies or Dominos pizza.  So when he asked if I could make this again the next day I thought I would blow his mind with something even better.  Take something delicious and pair it with something that’s awesome. Awesomely delicious is what this is.  I added 3 of his favorite ingredients: salmon, crab, and bacon.  It was originally just going to be Salmon, but added crab because it was on sale and his face lit up as soon as he saw it at the grocery store…couldn’t say no to that face. And the bacon…well it had been in the fridge for a while from BLT sandwiches so it needed to be used up. But I have heard seafood + bacon is a big hit, so I went with it. And a big hit it was.

I hope you guys make this soon, cause it is SO good, I promise!

Ingredients: (serves 4)

  • Veggie concoction (click here)
  • 1 sheet puff pastry (thawed and slightly rolled out)
  • 1 lb salmon
  • Crab
  • Bacon

Directions:

  1. Slightly roll out puff pastry out.  Take something round (like margarita glass) and press it down on the pastry to make a round cut out (4 times).  Now take a smaller circle (like a regular glass) and make a smaller circle in the middle, without actually cutting it out.
  2. With pastry brush, apply egg wash on top
  3. Bake at 425 for about 10-15 minutes, until golden brown
  4. When ready, cut out top and fill inside with veggie concoction, crab, and salmon.
  5. Sprinkle with bits of bacon.

Salmon:

  • On med/high heat with a bit of olive oil, add room temperature salmon seasoned with salt and pepper.  Cook about 1.5 minutes on each side, then transfer to aluminum foil teepee for about 5 minutes.  The steam will continue to cook the fish, resulting in a med/rare filet.  If you like it more well done, then increase the the cooking time a minute or so.

After Mark had 2 puff pastry cups, I could see he was still hungry.  Then I remembered I still had a little bit of pastry dough left so I made a mini pot pie for him as well. Third one’s a charm, and this one finally hit the spot.

For the pastry dough recipe, click here.

Enjoy!


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5 Responses to “Salmon, Crab and Veggie Puffs”

  1. What a great idea! I greatly enjoy homemade pot pie but never thought to add salmon & crab. Wonderful!

  2. This looks fantastic, can’t wait to try it.

  3. Wow, now that looks fannnntastic! Holy cow, love the crab and salmon together. YUM

  4. This sounds like a great mix. Salmon and crab always make me happy!

  5. We miss your recipes!!!

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