Salmon Cream Cheese Puffs

This recipe came about because I had leftover salmon. My family is really bad about eating leftover fish so I wanted a way to kind of hide it. I had just bought tons of cream cheese and i had green onions and parsley from the garden. Time stated does not include puff pastry thaw time.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 puffs

Ingredients

• 6  ounces  cooked salmon
• 8  ounces cream cheese
• 1⁄3 cup sour cream
• 1  tablespoon parsley, chopped
• 1⁄4 cup green onion, chopped
• 2  teaspoons  Old Bay Seasoning
•  Frank's red hot sauce, to taste
•  salt & pepper, to taste
• 1  sheet puff pastry
• 1  egg
• 1  tablespoon water

Directions

1. Thaw puff pastry sheet. Cut into 6 squares.
2. Preheat oven to 425 degrees F.
3. Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
4. Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
5. Bring corners of puff pastry together and pinch closed.
6. Combine egg & water for an egg wash and brush on top of puff pastry.
7. Cook in 425 oven for 20 minutes.