This is a recipe in which we must be very clever in its preparation, but once you see the whole picture, it’s not that complicated. Using Filo pastry is one of the best ingredients to work with and also one of the most versatile. You can prepare ravioli, candies, bread, strudel and edible wrappers that everyone loves and enjoy. In this article, we will show you how to add a delicious salty flavor to the salmon and Filo pastry baggies, which will be the best entree for your next dinner.
For the preparation of the Salmon and Filo Pastry Baggins we need:
- 1 smoked salmon package
- 1/4 cup of sour cream
- 2 cups of spinach
- Melted butter
- Salt and pepper
- Filo Pastry
Preparation
The main advantage of the salmon and Filo pastry baggies is how easy to prepare it is. First, we will saute on a pan the spinach, with some salt and pepper. Do not use too much salt in this recipe, because salty flavor will dominate thanks to the salmon. Once they are cooked and they have a shiny green tone, put them off the pan and cut.
Add the spinach to the sour cream in a bowl, add the salmon, some more pepper and, if you wish, add some chopped onion or chives, depending on what you like the most.
Mix and prepare the pastry to behin working with it.
What is so special about the salmon and Filo pastry is, the Filo pastry. It is not hard to work with, but we must be extremely careful when doing it. Put a slice, cut into a square shape on the working area. Use a brush to spread the melted butter the pastry square. Add over this square another slice cut into a square shape. It must be 7 centimeters per side. This will depend on how big you want your baggies to be. In the center of the pastry, add a spoon of the salmon mixture. Put together the opposite points of the square, and wrapp the mixture, forming the baggie around it. Paste it using the melted butter.
Put into the oven a greased a baking tray, at 200ºC for 20 minutes. Then, take out of the oven and let it rest for 5 minutes. Serve it as a snack nd enjoy your salmon and Filo pastry baggies.
For this recipe we used our Koblenz electric oven, which is perfect to prepare this kind of dishes, and it does not require that much gas. You can get it here
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