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Super easy mini salmon quiches. Puff pastry. Stuffed with salmon, cream cheese and chives. Prepare and freeze. Great party or brunch snack.
These little quiches are perfect for a party, either as part of a big spread or to take out to a meal at a friend's house. They would also be a welcome addition to any brunch menu.
They couldn't be easier either. Use store-bought puff pastry for the crust and smoked salmon, cream cheese, and chives in the filling.
I love working with store-bought puff pastry mainly because, well, I don't have to do it myself!
In my previous life as a pastry chef, puff pastry was a weekly chore: it was fun to do, but it takes a lot of hours. Looking at my list of baking cubes, I think I can cross out puff pastry.
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Fortunately, store-bought puff pastry is available and pretty good! I recommend buying butter puff if you can find it (check ingredients). Cakes made with oil or butter substitutes don't taste as good.
Be sure to let the puff pastry thaw overnight in the refrigerator. If you forget, let it sit on the counter for 20 to 30 minutes.
When thawed, the puff pastry should be flexible enough to unfold without breaking, but not so soft that it feels supple or stretchy in your hands. If it starts to crack, let it thaw at room temperature for a few more minutes. If it feels too soft, chill in the fridge for 30 minutes.
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Salmon Mini Quiches Recipe
Preparation time: 20 minutes.
Cook time: 30 minutes.
Yield: 12 mini quiches
- 1 tablespoon of olive oil
- 1 large chive or 2 small bunches, finely sliced
- 2 tablespoons of chopped parsley
- 2 large eggs
- 2/3 cup heavy cream
- Black pepper to taste
- 1 (14-ounce) package frozen butter puff, thawed
- 6 ounces cream cheese, cut into small cubes
- 6 ounces smoked salmon, minced
- Chopped fresh dill (for garnish)
- Standard 12-cup muffin pan
- 3 1/2 Inch Round Cookie or Cookie Cutter
1 Heat oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have a baking sheet and a 3 1/2 inch round cutter on hand.
2 Cook the chives: In a small skillet over medium heat, heat the oil. Add the chives and cook for 5 minutes, or until softened. Add the parsley. Remove it from the heat.
3 Mix the eggs and the cream: In a bowl, beat the eggs until the yolks and whites are combined. Whip the cream and pepper.
4 Cut out the puff pastry rounds: On a lightly floured surface, open the puff pastry sheet; If it starts to crack or still feels frozen, let it thaw for a few more minutes before continuing. Roll it gently to a uniform thickness, and then cut it into 3 1/2 inch rounds. Stack the remains on top of each other (don't put them together into a ball) and roll again. Cut more rounds, until you have 12 rounds. Place the rounds in the muffin tin, pushing them down into the glasses with your fingers.
5 Fill the cakes: Distribute the chive and parsley mixture evenly between the muffin pans. Top with cream cheese and salmon pieces. Pour about 2 tablespoons of pastry cream over the filling of each cup.
6 Bake the cakes: Place the muffin pan on a baking sheet and bake for 25 to 30 minutes, or until the filling puffs up and begins to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.
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