Among my favorite things in life: puff pastry. I’ve not had the kitchen to attempt making my own, so for now, the frozen stuff will have to do. But SERIOUSLY… puff pastry is such an ingredient-elevator. It transforms the simple into something decadent and elegant. Sweet or savory, puff pastry is divine.
I’ve made several different types of Wellington, because once you have the general idea, it’s a very versatile entrée or appetizer. (Mini Wellington’s are DEeeee – LIGHTFUL! ) Vegetable, chicken, beef… and, for the hearty pescetarian, my take on
Ingredients:(1) Package of Puff Pastry (Keep refrigerated until ready to use) and a sprinkle of Flour (4) pieces of 6oz. Salmon – Pat Dry – Boneless / Skinless (1) Small Onion, diced (1) lb of Fresh Spinach 3/4 c. Chardonnay (or your white wine choice) (1) t. Tarragon 1/2 t. Red Pepper Flakes 1/2 t. Dijon Mustard (2) T. Butter / Drizzle of Olive Oil Salt & Pepper (I use fresh ground S&P) (1) Egg for Egg wash
- Preheat oven to 425. Sprinkle work surface with flour, roll out the pastry sheet and cut into (4) pieces. Repeat with second sheet of pastry, to total (8) pieces. Place (4) on a parchment-lined baking sheet. Reserve additional (4) pieces.
- Pat salmon dry. Salt & pepper, and place each piece of salmon on the puff pastry pieces.
- In a saute pan, heat butter & olive oil on medium heat. Add onion, and saute until clear. Add spinach, chardonnay, mustard, tarragon, & red pepper flakes, salt & pepper, and reduce over medium heat.
- Spoon spinach mixture on top of the salmon, and cover with reserved pastry sheets. Pinch the edges closed.
- Beat the egg in a separate bowl with a splash of water. Brush the egg mixture over the pastry. I LOVE to sprinkle tarragon or crack black pepper onto my pastries – up to YOU 🙂
- Bake until golden – usually about 20 – 25 minutes. (Varies based on your oven)