Homemade Salmon Hot Pockets

Full Credit

 TikTok/jaydereon 

Instagram/@forkandphoto 

Ingredients

4 Slices, Thick Cut Bacon⠀

1 Shallot, Diced⠀

3-4 Garlic Cloves, Minced⠀

Seasoning: Kosher Salt, Peppercorns, Granulated Garlic, Granulated Onion, Old Bay, & Thyme⠀

1/4 Cup Parmigiano Reggiano or Parmesan Cheese⠀

3-4 oz Chive & Onion Cream Cheese⠀

2 Salmon Filet⠀

1 Pack (2 Sheets) Puff Pastry, Thawed⠀

1 Egg⠀

⠀

Directions

1. Preheat oven to 425.⠀

2. On the stove, cook bacon, then remove & set aside.⠀

3. Sauté diced shallot for 2 minutes in the bacon grease, add garlic, sauté until fragrant, add spinach & season to taste. Remove spinach, chop finely, then add to a mixing bowl.⠀

4. Chop bacon, add to bowl with spinach, along with the cream cheese, & about 1/4 cup of Parmesan cheese (or until your heart is full).⠀

5. Wash and pat dry salmon, then cut in half. Season to taste.⠀

6. On a clean space, add a sprinkle of flour to roll/smooth out your puff pastry sheets. Cut your pastry sheets either in half or into 4 squares.⠀

7. Add spinach topping to one side, spread evenly, leaving space around the edges for sealing. Add salmon on top, then fold over pastry sheet(or top with other quarter, if cut into fourths) and seal the edges with the tines of a fork.⠀

8. Whisk one egg in a small bowl & brush egg over the pastry. Make diagonal or crosshatch slots on top of the Wellington with a knife.⠀

9. Lay pastry onto a non-stick baking sheet and place in 425 Fahrenheit oven for 25-30 minutes or until the pastry is golden brown/salmon cooked to your liking. Time is may vary depending on thickness of salmon.⠀

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