Sweet Potato and Salmon Tarts- Two ways

I started making this dish in a “special” way. Like tartlets. I cut my puff pastry into quarters, score it (like drawing a border with a knife), place the mixture in it and glaze it with egg yolk. it’s all in the presentation right?

Then I got a tad lazy. Well… hmmm.. or shall we say… looking for an easier way out? I place the mixture in the middle of a piece of pastry, rolled it up, brush some egg over it and sprinkle poppy seeds on it. Ah.. either way, it’s salmon potato puffs to the best.

Sweet Potato and Salmon Tarts (Serves 2.5 – haha, if you are wondering why the half, it was for our dinner, lunch…and another lunch for AR)
1 medium size sweet potato chopped
around 100 grams of chargrilled capsicum. I bought it from the deli or from a jar (But u can roast it yourself if u would like to)
120 grams of smoked salmon
30 grams of low fat feta cheese
3 pieces of thawed puff pastry 

1 egg lightly beaten

optional-poppy seeds or even sesame seeds can be used. 

Pre heat oven 200C, Line baking tray with baking paper.
Mix sweet potato, crumbed feta cheese, smoked salmon and chargrilled capsicum in a bowl. Season with cracked pepper. Fill it up in the middle of puff pastry, roll it, brush with egg yolk and sprinkle poppy seeds. Bake for 25 minutes.

Or, cut pastry in quarters Score, then place mixture in the middle. The sides will puff up. Again, brush with egg yolk and bake for around 20-25 minutes.
Serve with side salad.

6 thoughts on “Sweet Potato and Salmon Tarts- Two ways”

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