Smoked salmon sacristains[final photo]
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif.
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Recipe seen 17,476 times
Commented 1 times
Noted 6 times, average note : 2.2/3

For 25 sacristains, you will need:



Nutritional information:

Whole recipe
Calories
1324
66%
Proteins
15g
3%
Carbohydrates
99g
9%
Fats
96g
32%
 Per 100 g 
Calories
414
21%
Proteins
5g
1%
Carbohydrates
31g
3%
Fats
30g
10%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

 Preparation : 20 min.
 Resting : 30 min.
 Cooking : 20 min.
 Start to finish : 1 hour 10 min.

How much?

 For 25 sacristains : 0.69 €
 By sacristains : 0.03 €

 Change currency: [USD]  [GBP]  [CAD]  [AUD] 

 Note : These prices are only approximate. Read more...



Step by step recipe:

Roll out 300 g Puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts. [Photo of step #1]
With a brush coat each half with egg yolk. [Photo of step #2]
Cover one piece with 4 slices smoked salmon.

Don't leave gaps (as in the photo) without salmon, the pastry should be completely covered, don't worry if salmon overlaps the edge of the pastry, it will be trimmed later.

Pepper the salmon generously.

 [Photo of step #3]
Put the other piece of puff pastry on top, egg coated side downwards against salmon.

Put in the freezer for 30 minutes so that pastry is firm enough to be cut easily.

 [Photo of step #4]
After this, remove from fridge, and still with a brush, coat top with egg yolk.

Preheat your oven to 430°F (220°C).

 [Photo of step #5]
Cut into sticks of about 0.5x7 inches or 1x10 cm. [Photo of step #6]
Twist the sticks: i.e. hold each stick at both ends and give 2 or 3 turns to one end while holding the other still (or twist both ends opposite ways one turn). [Photo of step #7]
Put in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristains burn. [Photo of step #8]
If you don't twist the sticks, you will not get sacristains but allumettes (matches, yes...), they taste just the same, but are a bit less attractive. [Photo of step #9]

Remarks:

Re-heated sacristains are not as good as straight from the oven. But if you must make them in advance, do everything up to cutting, then put in the freezer, otherwise fold in a plastic film and keep in the fridge. Cut, twist and cook at the last minute.

If you plan to use bought ready-made puff pastry, use 2 packs so you get the 2 parts already rolled and cut to the right size.

Source:

Home made.

Last modified on: October 26th 2009

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Your comments or questions on this recipe:

No SIM, or only CAPITALS, correct english please - Post a comment about this recipe - See the last comment on this recipe - See the latest comments posted on the whole website

I would learn how to make puff pastry just to be able to prepare this recipe, jh. It sounds absolutely wonderful!!! I never knew the correct word for that shape pastry. Now, if I could just learn how to say it properly and learn how to bake. I am going to save this post though because I sure would like to give this one a try!!! Thank you jh:).

Comment #1 posted on september 30th 2009 at 00:00 by Louise.


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