Homemade Breakfast Snack
Submitted by stelladias77
A savory breakfast tart: buttery shortcrust pressed into a heart shape and filled with salmon, mashed potato, and onion bound in egg, half-topped with pastry and baked golden. A hearty, handsome morning bake.
YIELD
2 servingsPREP
30 minCOOK
20 minREADY
60 minThis savory breakfast pastry is a charmer, a buttery shortcrust shaped into a heart and filled with a hearty salmon and potato mixture. It’s a fun, slightly fancy way to start the day or feed weekend guests.
You make a simple rubbed-in shortcrust, chill it, then press it into a heart-shaped mold so the pastry climbs the sides into a deep, fillable shell.
The filling is comforting and substantial: crumbled salmon cooked with garlic, red onion, and mashed potato, then bound with beaten egg so it sets like a soft, savory custard as it bakes.
Rather than a full lid, you cover only half the top with pastry, leaving the golden filling peeking out, then brush the whole thing with egg wash for a glossy, deep-golden finish.
It’s filling enough to be a small meal, and the heart shape makes it feel special for a holiday breakfast or brunch.
Kitchen Tips
- Keep the butter and dough cold and work fast so the pastry stays tender and flaky.
- Prick the base with a fork to stop it bubbling up under the filling.
- Use cold leftover mashed potato; it binds the filling and saves time.
- Brush egg wash over all the exposed pastry for an even, shiny crust.
Variations
- Swap salmon for tuna, ham, smoked fish, or sauteed mushrooms.
- Add grated cheese, peas, or fresh dill to the filling.
- Make it in round tart molds or a muffin tin for individual portions.
Ingredients
Directions
This recipe will have enough dough and filling to make 2 breakfast snacks.
Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately ½ of the egg yolk and the water. Mix well your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and cut it in half. Roll each half out into a 12 inch square that is about ⅛ inch thick, using a rolling pin.
Put a heart shaped greased mold (the mold should be 8 to 10 inches across) onto a 12-inch square pastry sheet. Before using the mold brush it with butter or coking spray. Break off pieces of dough and press them into the mold - make sure the dough goes up the sides as well. Then trim off the excess pastry that hangs over the side. Prick the base with a fork to prevent air bubbles. Repeat with the other half of the dough.
In a pan heat 1 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Place half of your prepared filling in each pastry ˜heart". Beat one egg until light and frothy and pour egg over the mixture. Brush the edges of the pastry with some of the remaining egg wash then place additional pastry over the top, covering half of the mixture (the top will be half open, half covered) and roll and press down to seal. (see picture) Brush the remaining egg on top of the pastry.
Bake about 20 minutes at 200 cup degrees or until the crust is golden brown.
Serve and enjoy. see my website
www. recipesrilanka. blogspot. com
www. stellarecipe. webs. com
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