Puff Pastry Salmon Muffins with Asparagus
Individual puff pastry muffins filled with fresh cheese, smoked salmon, green asparagus, and dill, topped with gruyère and baked until golden. The pastry edges fold inward and seal during baking, creating a rustic presentation. Serve warm or at room temperature.
Ingredients
- 1 tablespoon butter
- 1 cups fresh cheese
- 1 egg
- 4 sprigs dill
- 7 oz gruyère, gratedemmental1:1cheese
slightly milder, similar melting quality
- salt
- pepper
- 5 ½ oz smoked salmon
- 7 oz green asparagus, finely choppedgreen beans1:1vegetables
similar texture
- 1 puff pastry sheet, rectangular, already rolled out
Instructions
- 1
Preheat static oven to 400°F.
- 2
Butter the muffin tins.
- 3
Mix fresh cheese with egg.
- 4
Chop dill and fold into the fresh cheese mixture with just over half the grated gruyère. Season with salt and pepper.
- 5
Dice the smoked salmon.
- 6
Peel and finely chop the asparagus.
- 7
Unroll puff pastry and cut into 8 equal rectangles.
- 8
Line muffin tins with pastry, allowing edges to overhang the rim.
- 9
Fill each muffin with approximately 1 tablespoon filling, then distribute asparagus, salmon, and remaining gruyère over the filling.
- 10
Bring pastry edges to center of each muffin and press to seal.
- 11
Sprinkle remaining gruyère over tops.
- 12
Bake at center of oven for 20-25 minutes.
- 13
Serve warm or at room temperature.
Tips
Fill muffins moderately to prevent pastry from becoming soggy.
Seal pastry edges firmly to contain filling during baking.
Good to Know
Keep in airtight container in refrigerator up to 3 days. Reheat gently in oven at 160°C.
Assemble muffins up to 4 hours before baking; cover and refrigerate. Bake when ready to serve.
Serve warm or at room temperature as an appetizer or light lunch.
Common Mistakes
Overfill muffins to avoid filling leaking from sides during baking.
Skip sealing pastry edges firmly to prevent edges from separating.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly milder, similar melting quality