Ingredients
Preparation
- Preheat oven to 400F. Season salmon with a few pinches of Creole seasoning. Bake for 12-15 minutes or until fully cooked.
- Finely dice the red bell pepper, onion, celery and Cajun-style sausages. In a large skillet, melt the butter over medium heat. Add the onions and cook until fragrant and softened, about 5 minutes. Stir in the red pepper, celery, diced sausage, and remainder of Creole seasoning. Cook until vegetables are softened and sausages are warmed through, about 5–7 minutes.
- Prepare the puff pastry: Lightly roll out the puff pastry and cut it into 16 equal squares.
- Place a mini block of feta cheese in the center of each puff pastry square. Top each feta block with a spoonful of the sausage mixture, then place a small piece of the cooked salmon on top.
- To assemble, brush the top left corner of each pastry square with the egg wash. Then fold opposite diagonal corners over to form a sealed pastry. Brush the top of each pastry with egg wash and sprinkle with sea salt.
- Place the pastries on a baking sheet lined with parchment paper. Baked in the preheated oven for 35 minutes, or until the pastries are golden brown and puffed. Serve warm.
