When we were children, my mother used to make these papas rellenas, and I always adored them. You may season them to your taste each time you prepare them, making each batch unique!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 16 puffs |
Ingredients
- 12 ounces crumbled feta cheese
- 8 ounces smoked salmon, chopped
- ¼ teaspoon ground black pepper
- ⅛ teaspoon minced garlic
- 1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed but kept chilled
- 1 large egg white, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Make filling: Combine feta cheese, smoked salmon, black pepper, and garlic in a large bowl.
- Prepare pastry: Roll out puff pastry sheet on a lightly floured surface to form a 12×12-inch sheet; cut out sixteen 3×3-inch squares. Place a spoonful of filling in the center of each square. Pull together corners of each square to form 16 packets. Brush packets with beaten egg white and place on the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 20 minutes. Serve warm.
- This recipe can be made ahead and frozen. Bake frozen puffs in a 400 degrees F (200 degrees C) oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and continue baking until pastry is golden and filling is hot.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 13 g |
| Sodium | 648 mg |
| Sugars | 2 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
LOVED IT. Caught fresh salmon in Alaska and shipped it home. These made a great appetizer and everyone loved them.
This was rather bland. I followed the recipe and agree the feta was too salty. I almost think lemon and dill might enhance the flavor but a different cheese should be used. Maybe fontina as its mild but has great melting abilities.
I used some tips from other reviewers and used fresh salmon instead of smoked. I par baked it, skin on, and then flaked it from the skin. I also used Parmesan instead of feta, and added green onions, chive sour cream and a good helping of mayo.
This is a fantastic recipe and great for the holidays. I add some fresh chopped spinach for color but it is perfect as is. You can slightly downgrade the amount of feta. I doubt the recipe and keep some in a ziplock and make up in small batches for my various Christmas parties. Again, great wow factor and taste. Highly recommend.
Very tasty! I felt tentative about making these, because I’m not known for my baking skills, and have never worked with frozen puff pastry before. This said, I pretty much followed the recipe to a “T”, and they came out very well. We had these with potato leek soup for a light supper, but I think they would really be a fantastic appetizer for a holiday dinner or a cocktail party. Also, it seemed like a lot of filling for the amount of puff pastry called for. I used 2 sheets of puff pastry and still had lots of filling left over. So I just blended the leftover filling with some cream cheese, sour cream and lemon juice to make a dynamite spread for crackers. Nice recipe, thanks for sharing!
I made this for a family function and everyone loved them! The only change I made was plain salmon, not smoked and that’s only because it’s what I had in the fridge. Came out great!
So easy to do. I used cooked salmon and added spinach. lots of left over mixture but I used it for the following day with another block of pastry. The whole family enjoyed them including my 10 month old son. I have and will recommend this recipe for a simple yet fancy starter/dish and 100% will make it again in the future
If I had made it as written it would have only been 3 stars. After some subs it was a 4.5 star recipe. I liked and he loved. He had them for dinner and then again for breakfast. I used a can of red salmon instead of smoked because I thought it would be too salty. I added the following dried herbs to taste: Garlic powder, cumin, tarragon, and basil. I also added finely chopped green onions. Finally I added my secret ingredient… sweet thai chili sauce!
tasted great, but I had A LOT of filling leftover, enough to make a second batch.
I used the seamless pillsbury roll, which worked very well. Some other reviews mentioned the concern around the cheese. I used goat cheese and it was wonderful, but I actually don’t believe you could go wrong with any variation. This is a wonderful recipe!! The next time I will use goat cheese again as well as add green onion or spinach.
These were not very good. They have potential to be wonderful but was missing something.
These were pretty good and easy to make, except the feta cheese and smoked salmon made it a bit too salty. I would try with non smoked salmon instead.
my family didnt like this
I agree with others that this was too salty. I will either use fresh salmon baked with lemon and salt and pepper and the rest of the recipe as is, or substitute the feta with cream cheese. If I do the cream cheese mixture I would add some green onions and some spinach. I found if I generously brushed the egg white on the pastry they did not split open. I would highly recommend using the puff pastry…it’s flaky and delicious and MUCH prettier!
So easy to make and taste great!!
very good i used seasoned talipa and used a teaspoon of pesto inside the mixture
8oz feta, 4oz cream cheese, 1 clove
I used fresh salmon and drizzled it with 3T of olive oil and sprinkled with salt and pepper then baked it in the oven at 400* for about 10 minutes. I let it cool for a few minutes and then flaked it with a fork and combined it with the other ingredients. I also cut the puff pastry into smaller sections, as the packets get much bigger when they bake. Some of my packs did split open, so I would probably fill them less and also try to rub some egg on the seam to make them stay together better when baking. Overall it was delish!
These were really good. I used peppered smoked salmon and probably more like a tablespoon of garlic, but otherwise stuck to recipe. VERY rich, and VERY salty…Next time I think I’ll try to make more “packets” to make smaller servings. They are pretty big made as is.
These were great. I made some without the Salmon due to my friends being a vegetarianthey were just as good. I would say make sure when thawing the puff pastry to un fold it when thawing, I had to use a roller and flatten it out since i couldn’t pull it apart. Next time i will try to make them prettier too. Overall great and I will be making them again!
I found the combination of feta cheese and smoked salmon too salty. This recipe would be better with fresh cooked salmon or substitue feta cheese with cream cheese. There needs to be more balance for all the salt.