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.
1 hour 30 min.
Easy
25 sacristains
4 IngredientsLast 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
Change these quantities to make:
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Times for this recipe
Preparation: 40 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
If possible, serve hot or warm.
If possible, serve hot or warm.
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.
Keeping: 1 or 2 days in a closed metal box.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 240 RDI=90 % | 1,110 RDI=110 % | 1,110 RDI=170 % | 2,420 RDI=120 % | 10,130 RDI: 120 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=20 % | 150 RDI=20 % | 340 RDI=20 % | 1,410 RDI: 20 % |
| Per sacristains | 9 RDI=4 % | 40 RDI=4 % | 40 RDI=7 % | 100 RDI=5 % | 410 RDI: 5 % |
How much will it cost?
- For 25 sacristains : 13.00 €
- Per sacristains : 0.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Ham spirals, Mini palmiers, Olive twists, Thin spinach and potato tart, Strawberry feuilleté, ... See them all 72
Smoked salmon
Like these other recipes: Cucumber and salmon salad, Creamy cauliflower with smoked salmon, Salmon rillettes, Spaghetti with smoked salmon, Cubed salad, ... See them all 13
Egg yolk
Like these other recipes: Peach and verbena feuilleté, You should not leave egg yolks in contact with sugar, Blanquette of veal, Chocolate mousse with hazelnuts, How to succeed in making sabayon (syllabub), ... See them all 73
Pepper
Like these other recipes: Montbenoit's canapés, Provençal braised carrots, Ratatouille, Rillettes stuffed mushrooms, Carrot-top pesto, ... See them all 628
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The 3 comments already posted 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.