Baked Pesto Salmon Puffs


Baked Pesto Salmon Puffs

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    35 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


1 tbs extra virgin olive oil
½ cup firmly packed basil leaves
2 tbs chopped fresh coriander
1 tbs golden toasted pine nuts
salt and pepper to season
200 gm finely grated pecorino cheese

2 cans Goody Salmon

8 sheets of ready-made puff pastry (square in shape)
2 Tbs melted salted butter

1 clove minced garlic
2 tbs vegetable oil
1 tbs white vinegar
1 tbs extra virgin olive oil
½ tsp Dijon mustard
Salt and pepper to season
350 gms cooked (boiled) Goody Orzo pasta
1 red capsicum pepper (sliced and stir fried until soft)
1 large eggplant (cubed and stir fired until soft)
3 large sundried tomatoes – sliced
50 gm capers
40 gm green olives – sliced
Juice of 1 green lime
Fresh basil leaves to garnish


1.    Blend the olive oil, basil, coriander, pine nuts together in a food processor. Add salt and pepper to season according to your taste. Stir through the grated pecorino cheese. Set aside.

2.    Pre heat the oven to 180 degrees.

3.    Place the two layers of puff pastry flat on a cutting board or preparation surface. Turn each filo layer to the left so that the corners of each of the four layers appear. 

4.    Spoon 1 drained can of Goody Salmon onto the centre of each pastry stack. Add the pesto mixture on top of the salmon. Brush the melted butter around the edge of the puff pasty slices and then pick up the edges of each and twist and scrunch together at the top – forming a parcel. Brush the remaining butter on top of the puff pastry.

5.    Place two parcels on a non-stick baking tray and bake for 25-30 minutes until golden in colour.

6.    Assemble the salad ingredients together and serve with the salmon pesto parcels.