Looking for a fun way to include your kids in the kitchen? These flaky fish puffs are not only delicious, but also fun to make. Have the kids help you cut out fish shapes with either a cookie cutter or make a fish template out of cardboard. Working with puff pastry is ideal for tiny hands and makes for a fun time in the kitchen. Cut out the fish shapes with a butter knife then directly place on a baking sheet for easier filling. Older children can contribute by dicing the onion and, if comfortable with using the stove, can cook the fish.
The fish filling is light and creamy with the addition of sour cream. Break out those baking spoons to help add the filling and have the kids seal in the filling with a fork by pressing the edges tightly. Don't forget to add eyes—pepitas, cranberries or raisins are good options. A quick brush of egg wash and these flaky puff pastry fish are ready to be baked. Serve with a simple salad or a bowl of fruit for a fun meal any day of the week.
RECIPE: Flaky Fish Puffs
Yields 4 fish puffs
Fish template: Use cardboard to make a fish-shaped template measuring about 6 inches long and use to cut out 8 fish shapes from the puff pastry
What the kids can do: help cut out fish shaped puff pastry, flake fish, fill fish packets, crimp edges with fork, brush egg wash, add eyes.
Ingredients:
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 1 garlic clove, minced
- 2 6-ounce fish fillets (cod or haddock)
- 2 tablespoons light sour cream
- 2 sheets pre-made, ready-rolled puff pastry
- 1 egg, beaten
- 4 pepitas, raisins or cranberries for the eyes
- salt and pepper to taste
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Heat oil in a nonstick skillet over medium high heat add the onions, garlic and gently sauté for 5-8 minutes, or until soft.
- Lightly season fish with salt and pepper. Add the fish to the pan and cook for 2 minutes on each side, or until cooked through. Remove from heat and flake fish with fork, add the sour cream and stir to combine.
- On cutting board roll out puff pastry and cut out 8 fish shapes from the puff pastry using cookie cutter or template. Place the 4 fish-shaped pastries on a nonstick baking sheet.
- Spoon the fish onto the pastry, leaving a 1 inch margin around the edge. Brush the edges with a little beaten egg and carefully top with the remaining four fish pastries. Using a fork, press down the edges to seal. Brush all over with the rest of the beaten egg. Use pepitas, raisin or cranberries for "eyes."
- Bake for 15-20 minutes, or until golden brown and crisp.
