Fish fillet puffs.

Fish fillet puffs.

Fish fillet puffs.

Puffs with rice and fish fillets

Such pastries from puff pastry are very tasty both directly from the oven and in the cooled form.


Rice - 100 g
Pollock fillet - 300 g
Soy Sauce - 60 ml
Pepper - 0.5 g
Puff pastry - 500 g
Yolk - 1 pc.
Sesame - 30 g

Fish fillet puffs.

Cooking puffs:

1. Boil rice until cooked in salted water. The proportion is one to two.

2. To prepare the filling, mix rice, finely chopped pieces of pollock (you can take any fish), soy sauce and pepper. You can also add any spices to taste.

3. Cut the puff pastry into rectangles and put 1-2 tablespoons of filling into each half.

4. On the part of the test where there is no filling, make 3 cuts and pinch the puffs with a fork.

5. Lubricate each with yolk and sprinkle with sesame seeds.

6. Bake the puffs in an oven preheated to 180 degrees for about 30 minutes.

Fish fillet puffs.

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