Smoked salmon sacristains
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.
162,303 34/5 for 28 ratings
Last modified on: February 21th 2011
For 25 sacristains, you will need:
- 1
300 g Puff or flaky pastry (pâte feuilletée) - 2
4 slices smoked salmon - 3
1 egg yolk - 4
pepper - Total weight: 720 grams
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Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 40 min. | 30 min. | 20 min. | 1 hour 30 min. |
Keeping:
1 or 2 days in a closed metal box.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Roll out 300 g Puff or flaky pastry (pâte feuilletée) into a large rectangle, then cut into 2 equal parts.
Stage 3 - 5 min.
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.
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.
Stage 4 - 30 min.
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.
Put in the freezer for 30 minutes so that pastry is firm enough to be cut easily.
Stage 5 - 5 min.
After this, remove from fridge, and still with a brush, coat top with egg yolk.
Preheat your oven to 430°F (220°C).
Preheat your oven to 430°F (220°C).
Stage 6 - 10 min.
Cut into sticks of about 0.5x7 inches or 1x10 cm.
Stage 7 - 5 min.
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).
Stage 8 - 20 min.
Put in the oven for about 20 minutes, be careful towards the end of cooking time not to let your sacristains burn.
Stage 9
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.
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.
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.
Nutritional information
How much will it cost?
- For 25 sacristains : 12.96 €
- Per sacristains : 0.52 €
Source
Home made.More recipes?
This recipe uses (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Peach and verbena feuilleté, Caramelised apple pie, Tomato tart, Ham spirals, ... All |
| Smoked salmon: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Cubed salad, Salmon and spinach quiche, Potato Waffles with Smoked Salmon, Spaghetti with smoked salmon, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Steamed leeks with morel sabayon, Scallops with crunchy vegetables and wine sabayon, Fish in white wine, Maroilles cheese quiche, ... All |
| Pepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Harvest Gratin, Salmon rillettes, Beans with tomatoes, Tomato pesto, ... All |
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Your 3 comments or questions on this recipe
Not easy for a website to convert grams in volume measure, especially for ingredients who are are also a recipe. Sometimes it's readable sometimes not... Always prefer metric if you can.
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