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Salmon and Leek Pastries

These versatile make-ahead pastries are great served with cocktails and as lunches on the run.

Photographs: Natasha Liviero / Unsplash

Text: Natasha Liviero

Salmon and Leek Pastries

(Makes approximately 20 pastries)


20g salted butter

190g leeks, washed and chopped (white and light green parts only)

150g crème fraîche

90g baby spinach, chopped

200g smoked salmon, chopped

140g Gruyère, grated

salt and pepper

800g puff pastry

flour for dusting

1 egg, beaten


  1. Preheat the oven to 200°C and prepare baking trays.

  2. Melt butter in a pan and add the leeks, frying until soft and slightly translucent.

  3. Take the pan off the heat and add the crème fraîche, spinach, salmon and Gruyère.

  4. Mix well and season to taste. (You may not need salt as the smoked salmon will be salty.)

  5. Roll puff pastry on a lightly floured surface to 3mm thick and cut into 8cm x 8cm squares.

  6. Brush all the edges with egg wash.

  7. Place about 18g filling onto the centre of each square and then spread it out slightly.

  8. Fold the pastry squares to form triangles, gently press the edges together and then press down with a fork to secure.

  9. Place pastries onto baking trays and brush lightly with egg wash, followed by a sprinkling of black pepper.

  10. Bake for 20-22 minutes until golden brown.

  11. Cool slightly before serving.

  12. Serve as finger food or with a salad as a light lunch.


  • Best eaten warm or the day they are made.

  • Pastries can be made a day in advance, covered securely and refrigerated until ready to bake.

  • Pastries can be frozen for up to three months and baked from frozen.

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