Rice & Spinach Puff Pastry Salmon Cake: A Flavorful Treat!
A delicious and flavorful salmon cake made with rice and spinach, wrapped in flaky puff pastry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup cooked rice
- 1 cup fresh spinach, chopped
- 1 can (14 oz) salmon, drained and flaked
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 package (1 lb) puff pastry, thawed
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cooked rice, chopped spinach, flaked salmon, cream cheese, Parmesan cheese, and beaten egg. Season with salt and pepper.
- Roll out the puff pastry on a floured surface and cut into squares.
- Place a spoonful of the salmon mixture in the center of each pastry square.
- Fold the pastry over to form a triangle and seal the edges with a fork.
- Brush the tops with beaten egg for a golden finish.
- Place the pastries on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
Notes
- Make sure the puff pastry is fully thawed before using.
- You can substitute fresh spinach with frozen spinach, just make sure to drain excess water.
- These can be made ahead of time and frozen before baking.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg