Smoked Salmon Hand Pies Recipe

Imagine this: a flaky puff pastry enveloping a creamy blend of smoked salmon and fresh dill, each bite transporting you to a cozy bakery with the aroma of pure bliss. Today, we’ll craft these exquisite smoked salmon hand pies that are as delightful to make as they are to devour. Ready to get baking?

These hand pies filled with smoked salmon are a labor of love but worth every moment spent prepping them. You can actually make smoked salmon as a project in your kitchen for a few hours or a whole day, in which case you will need a lot of fresh dill for the brine.

If you opt for store-bought smoked salmon, you will need even less fresh dill because, as you will see, the filling is quite creamy. And next to that creaminess, the tiny bits of fresh dill give the filling enough of a flavor pop to make the overall flavor profile vivacious.

Ingredients

• Smoked Salmon: Rich in protein and omega-3 fatty acids, adds savory flavor.
• Cream Cheese: Provides creamy texture; contains calcium and some protein.
• Fresh Dill: Offers a burst of fresh, herbaceous flavor; rich in antioxidants.
• Capers: Add tangy, salty notes; contain fiber and antioxidant properties.
• Lemon Juice & Zest: Impart bright, citrusy flavor; high in vitamin C.
• Puff Pastry: Creates a flaky, buttery base; source of carbohydrates.

Ingredient Quantities

• 2 sheets of puff pastry, thawed
• 8 oz smoked salmon, chopped
• 4 oz cream cheese, softened
• 2 tablespoons chopped fresh dill
• 1 tablespoon capers, drained and chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

How to Make this

1. Your oven should be preheated to 400° Fahrenheit (200° Centigrade), and a baking sheet should be lined with parchment paper.

2. In a medium-sized bowl, mix together the chopped smoked salmon, softened cream cheese, chopped dill, capers, lemon juice, lemon zest, and Dijon mustard. Mix until well combined. Season with salt and pepper to taste.

3. The puff pastry sheets should be thawed before rolling out. Roll out the thawed sheets on a lightly floured surface and cut each sheet into six equal squares. You should have a total of twelve squares.

4. Spoon about a tablespoon of the mixture of salmon into the center of each square of pastry.

5. Form triangles with the squares by folding them over so that one corner of the pastry meets the opposite corner, with the filling enclosed in the middle.

6. Close the edges by pressing them together with a fork. They need to be sealed well to prevent leaking.

7. Put the hand pies on the baking sheet that has been prepared, and space them evenly apart.

8. To achieve a golden and shiny exterior, brush each hand pie with the egg that has been beaten.

9. Place in the preheated oven and bake for 15 to 20 minutes, or until the pastry has puffed and is golden brown.

10. Take it out of the oven and allow it to cool a little on a wire rack before serving. Enjoy your piping hot smoked salmon hand pies!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium-sized mixing bowl
5. Knife
6. Cutting board
7. Zester or grater
8. Juicer
9. Fork
10. Pastry brush
11. Rolling pin
12. Wire rack

FAQ

• Can I use fresh salmon instead of smoked salmon?Indeed, using fresh salmon will alter the flavor profile since smoked salmon contributes a distinctively smoky taste that beautifully complements the other ingredients.
• Can I make the hand pies ahead of time?Certainly, you are allowed to put the pies together, keep them in the refrigerator, and subsequently bake them when you need them. They have a lifespan in the fridge of around a day before you need to do the baking.
• Is it possible to freeze the hand pies?It is possible to freeze hand pies that have not been baked. Lay them on a baking sheet to freeze, then transfer them to a freezer bag. When baking, go ahead and use the freezing pretense as the excuse to add a few extra minutes to the baking time.
• What can I use as a substitute for puff pastry?It is possible to substitute pie crust or phyllo dough, but this will change both the texture and the flavor.
• How do I ensure the pastry turns out flaky?Make certain the puff pastry is completely defrosted yet remains cool to the touch when you are working with it, and do not handle the dough excessively. Completely preheat your oven before you bake the pastry.
• Can I add other ingredients to the filling?Definitely! Think about including very finely diced red onion, some spinach, or even a light dusting of cheese for extra deliciousness.
• What if I don’t like capers?Them you can omit or replace with finely chopped herbs or a few chopped pickles for a similar flavor.

Smoked Salmon Hand Pies Recipe Substitutions and Variations

Puff pastry: Exchange for phyllo dough to achieve a flakier texture or with pie crust for a more robust hand pie.
Substitute smoked salmon with smoked trout for a different flavor profile, or use cooked shrimp for a variation that’s still seafood.
Mascarpone cheese can replace cream cheese to give you a taste that is much more decadent. For a lighter option, try Greek yogurt.
If you don’t have fresh dill, try using:

Fresh chives. They give you a mild onion flavor, but that’s not much different from what you would get with dill, which has a slight anise note (compared to fresh chives).

Or try:

Fresh parsley. It has a more delicate herb-note flavor that makes it a good alternative to dill.
Chop green olives to create a similar briny flavor, or try pickled jalapeños for an extra kick.

Pro Tips

1. Chill the Filling Before filling the puff pastry squares, place the salmon mixture in the refrigerator for about 10-15 minutes. This will make it easier to work with and prevent the pastry from becoming too soft while assembling.

2. Use a Sharp Knife for Clean Cuts When cutting the puff pastry into squares, use a sharp knife or a pizza cutter to ensure clean cuts that will puff evenly in the oven.

3. Prevent Soggy Bottoms To avoid a soggy bottom on your hand pies, make sure the filling isn’t too wet by thoroughly draining the capers and patting the smoked salmon dry with paper towels before mixing.

4. Seal Thoroughly When sealing the edges of the pies with a fork, give the seams a second crimp after folding to ensure none of the filling escapes during baking.

5. Add Extra Flavor For an extra burst of flavor, sprinkle a little sea salt and cracked black pepper over the egg wash before baking. This will enhance the crust’s flavor and add a slight texture.