Puff pastry stuffed with hake
If you are looking for a different recipe for Easter days or simply want to learn a new way of eating fish, you will surely like this recipe. Learn how to prepare some delicious savory puff pastries, and also use them as a delicious and fun way for children to learn to eat hake.
Ingredients to make puff pastry stuffed with hake:
- 500 grams of puff pastry
- 1 large potato unit
- 2 units of onion
- 400 grams of Hake fillet
- 200 grams of peeled prawns
- 2 units of Garlic
- 1 jet of Oil
- 1 splash of lemon juice
- 1 pinch of Salt and Pepper
- 1 unit of egg yolk
How to make puff pastry stuffed with hake:
- The first step to prepare these savory puff pastries will be to wash, peel and cut the potatoes into thin slices. Then, pass them through hot oil to mark them and let them cool.
- Separately, fry the onion, previously finely cut, season with a little salt and pepper and leave in the pan until it begins to be translucent.
- The fish and the prawns can be placed to taste. You can shred the hake and cut the prawns finely, or on the contrary, leave everything in large pieces.
- Roll out the puff pastry on a flat, floured surface, leaving it about an inch and a half thick. Then cut circular shapes with the help of a plate or a knife.
- To assemble the hake cakes, place a layer of potato on half of the puff pastry circle, then hake and prawns, a few drops of lemon, onion and a pinch of salt and pepper. Then cover with the other half and lightly press the edges, sealing them with a little water.
- Make as many cupcakes as you can and then paint the entire surface with the beaten egg yolk. The hake and the prawns must be raw inside the puff pastry.
- Place the salted puff pastries on a previously greased tray or lined with baking paper and take it to the oven at 200º until golden brown.
- Serve the puff pastry stuffed with hake right out of the oven and enjoy accompanying it with a fresh salad with mushrooms for Easter.
