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
10.6 oz puff or flaky pastry (pâte feuilletée) - 2
4 slices smoked salmon - 3
1 egg yolk - 4
pepper
Change these quantities to make:
Change measures:
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 10.6 oz 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 €
Change currency: 
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: Mini palmiers, Caramelised apple pie, Apple Strudel, Thin endive tart, Little apple turnovers with almonds and raisins, ... See them all 72
Smoked salmon
Like these other recipes: Spaghetti with smoked salmon, Potatoes with smoked salmon, Surprise bread, Cucumber and salmon salad, Salmon rillettes, ... See them all 13
Egg yolk
Like these other recipes: Clementine confectioner's custard, Potato galette, Pistachio confectioner's custard, Fish in white wine, Butter cream, ... See them all 73
Pepper
Like these other recipes: Rémoulade dressing, Roquefort sauce, Veal Marengo, Small green vegetables in Mornay sauce, Provençal remoulade sauce, ... See them all 629
Other recipes you may also like
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023250 K 24.6 2 hours 45 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018362 K5 1 hour 25 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011398 K3.8 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
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.