Posted in Baking, Food on the Go, Lunchbox
Tags: Lunchbox, Pie-Technology, Puff Pastry, Salmon
This recipe is a king of thrift and simplicity. Quite often if we’re making a quick meal utilising some time saving pie technology (shop bought pastry) we end up with a surplus of puff or shortcrust. We’ve started trying to use it up by making lunch time snacks.
There really wasn’t much to it – roll out the pastry into rectangles roughly 6″ X 8″, fairly thin. Fry up some onion. I used some off-cuts of Salmon which are signifcantly cheaper than the nice slices – you don’t need pretty pieces for a pie. Just shred them up a bit if needed. We added some crumbled Feta, we always seem to have some feta in the fridge (cos it lasts ages). Stuff it all in one half of the rectangle, fold and seal using your fingers. Poke a couple of slits in the top, stick it in the oven for ~ 15mins. Done.
They tasted fairly nice. If we’d planned it beforehand I’d probably substitute the Feta, it was slightly too salty. Goats cheese and add some spinach could work.
Did the feta go all melty or did it stay firm like haloumi? I think that something which would melt into a creamy goo would be good.
Somewhere in between. It wasn’t completely congealed, but it was quite soft. I didn’t cook it for all that long so it didn’t have too much chance to completely melt. We make feta and spinach pie quite often and that seems to do the same – never fully melt. I’m not sure if it’s because of how long and hot we cook it, the properties of feta or to do with it being crumbled up. Next time we make one I’ll try to remember the exact consistency. I wonder if there is a term for measuring degrees of melted-ness?