Trout & Spinach Puff Pastry Parcel with Creamy Rice Filling

This elegant yet approachable Trout & Spinach Puff Pastry Parcel combines buttery, golden puff pastry with a rich, creamy rice and spinach filling studded with succulent pieces of trout (or salmon). Infused with bright lemon, fragrant garlic, and nutty Parmesan, each bite delivers layers of texture and flavor—crispy pastry, silky spinach, tender rice, and flaky fish. Topped with a refreshing sour-cream, dill, and pickle salsa, this dish transforms humble ingredients into a show-stopping centerpiece perfect for dinner parties, brunch gatherings, or a comforting family meal.

Cooking Time

• Preparation: 30 minutes

• Baking: 25–30 minutes

• Total Time: 55–60 minutes

Ingredients

For the Pastry:

• 500 g yeast-free puff pastry, thawed

• Extra flour, for dusting

For the Filling:

• 2 Tbsp vegetable oil

• 3 cloves garlic, minced

• 1 leek (white and light green parts only), finely chopped

• 100 g fresh spinach, roughly chopped

• Juice of ½ lemon

• 50 ml heavy cream

• ½ tsp ground nutmeg

• ½ tsp salt, plus more to taste

• 100 g cooked rice (short-grain or arborio preferred)

• Zest of ½ lemon

• 1 bunch fresh parsley, chopped (about 3 Tbsp)

• 100 g Parmesan cheese, finely grated

• 300 g trout or salmon fillet, skin removed and cut into 1–2 cm pieces

• Freshly ground black pepper, to taste

For the Egg Wash:

• 1 large egg, beaten

For the Topping:

• 1 hard-boiled egg, chopped

• 3–4 Tbsp sour cream

• 2 small pickled cucumbers, finely chopped

• 1 tsp Dijon mustard

• 1 bunch fresh dill, chopped (about 2 Tbsp)

• Salt and freshly ground black pepper, to taste

Step-by-Step Cooking Directions

1. Preheat & Prep Workstation
   Preheat your oven to 180 °C (350 °F). Line a baking tray with parchment paper. Lightly dust a clean work surface with flour.

2. Sauté Aromatics & Spinach
   Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Add the chopped leek and cook 3–4 minutes until softened. Stir in the spinach and season with ½ teaspoon salt; cook until wilted, about 2 minutes. Add the lemon juice and remove from heat.

3. Build the Creamy Rice Filling
   Into the warm skillet, stir the heavy cream, then sprinkle in the nutmeg and remaining ½ teaspoon salt. Add the cooked rice, lemon zest, chopped parsley, and grated Parmesan. Mix thoroughly, then transfer to a bowl to cool for 5–10 minutes—this prevents the trout from overcooking when added.

4. Fold in the Trout
   Once the filling is just warm, gently fold in the trout pieces. Taste and adjust seasoning with salt and pepper. Set aside.

5. Roll & Cut the Pastry
   On the floured surface, roll the puff pastry to a rectangle roughly 35 × 25 cm (14 × 10 in). Depending on desired portion size, either cut into six equal 12 × 12 cm squares for individual parcels or keep whole for one large parcel.

6. Assemble the Parcels
   Spoon one-sixth of the filling onto the center of each pastry square, leaving a 1.5 cm border. Brush the edges with beaten egg. Fold diagonally to form triangles or bring all four sides over to create a “book” shape, pinching seams to seal. Place parcels seam-side down on the prepared tray.

7. Egg Wash & Bake
   Brush each parcel generously with more beaten egg for a glossy finish. Bake in the preheated oven for 25–30 minutes (20–25 minutes for smaller parcels), until the pastry is puffed and deep golden brown.

8. Prepare the Topping
   While parcels bake, combine the chopped hard-boiled egg, sour cream, pickled cucumber, mustard, and chopped dill in a small bowl. Season with salt and pepper to taste. Refrigerate until serving.

9. Serve
   Remove the baked parcels from the oven and let them rest 3–5 minutes. Serve warm, drizzled or spooned with the dill-pickle sour cream topping.

Nutritional Information

(Per serving; recipe yields 6 servings)

• Calories: 550 kcal

• Protein: 21 g

• Carbohydrates: 45 g

•   – Sugars: 2 g

•   – Fiber: 2 g

• Fat: 32 g

•   – Saturated Fat: 13 g

• Cholesterol: 140 mg

• Sodium: 820 mg

The Origins and Popularity of the Recipe

Savory parcels of puff pastry have roots across Europe—from French “chaussons” to British beef wellingtons—celebrating the marriage of flaky pastry and flavorful fillings. Incorporating rice and greens harkens to Eastern European stuffed kneidlach or rice-filled pirozhki. The modern twist of adding trout, cream, and a tangy dill-pickle topping reflects a Scandinavian influence, where smoked or cured fish often pairs with sour cream and herbs. On food blogs and cooking shows, such hand pies have surged in popularity for their portability, elegant appearance, and endless variations.

Reasons Why You’ll Love the Recipe

• Make-Ahead Friendly: Prep filling and topping in advance; assemble and bake when needed.

• One-Handed Convenience: Perfect for grazing boards, buffet tables, or picnics.

• Balanced Flavors: Rich cream and cheese meet bright lemon, herbaceous parsley, and tangy pickle.

• Customizable: Swap trout for salmon, mushrooms, or roasted vegetables.

• Impressive Presentation: Golden, puffed parcels look and taste gourmet with minimal effort.

Health Benefits

Spinach delivers vitamins A, C, and K, plus iron and antioxidants. Trout (or salmon) provides omega-3 fatty acids for heart health. Rice adds energy-boosting complex carbs, while parsley and lemon contribute additional micronutrients. Using moderate amounts of cream and cheese ensures indulgence without excess, especially when served alongside a green salad.

Serving Suggestions

• Light Lunch: Pair with mixed greens dressed in lemon vinaigrette.

• Brunch Spread: Offer alongside quiche slices, fresh fruit, and mimosas.

• Appetizer Platter: Serve mini parcels with toothpicks for cocktail parties.

• Soup Pairing: Accompany with a creamy tomato bisque or chilled cucumber soup.

Common Mistakes to Avoid

• Wet Filling: Cool filling before adding trout to prevent pastry from steaming and becoming soggy.

• Undersealing Edges: Brush egg thoroughly and press seams firmly to avoid leaks.

• Overcrowding the Tray: Leave space between parcels for even airflow and puffing.

• Skipping Egg Wash: Glaze ensures golden color and crisp finish.

• High Oven Temperature: Maintain 180 °C for even bake; too high burns pastry before filling heats.

Pairing Recommendations

• Wines: A crisp dry Riesling or unoaked Chardonnay complements fish and herbs.

• Beers: A light lager or pilsner refreshes the palate between rich bites.

• Non-Alcoholic: Sparkling water with a splash of lemon and fresh mint.

Cooking Tips

• Uniform Pieces: Cut trout into consistent 1–2 cm cubes for even distribution.

• Drain Spinach Well: Squeeze excess water from chopped spinach to avoid adding moisture to the filling.

• Chill Parcels Briefly: If pastry becomes too soft, refrigerate assembled parcels 5 minutes to firm up.

• Use Quality Cheese: Freshly grated Parmesan melts more smoothly and has better flavor than pre-grated.

• Experiment with Shapes: Try rectangles, triangles, or pinwheels for visual variety.

Similar Recipes to Try

• Mushroom & Goat Cheese Vol-au-Vents

• Salmon & Dill Puff Pastry Tart

• Spanakopita (Greek Spinach-Feta Triangles)

• Beef & Caramelized Onion Hand Pies

• Vegetable Samosas with Yogurt Dip

Variations to Try

• Smoked Salmon & Cream Cheese: Omit rice, stir in chopped smoked salmon and dill crème fraîche.

• Mushroom & Spinach: Replace trout with sautéed mushrooms and add thyme.

• Spicy Chicken & Rice: Fold in shredded chili-lime chicken and cilantro.

• Goat Cheese & Beet: Layer roasted beet cubes and crumbled chèvre for a colorful twist.

• Sweet Parcel: Fill with mascarpone, berries, and a touch of honey—serve as dessert.

Ingredient Spotlight

Trout (or Salmon): Rich in omega-3 fatty acids and high-quality protein, trout’s delicate flavor pairs beautifully with creamy, herby fillings. Opt for sustainably farmed or wild-caught varieties for optimal taste and nutrition.

Conclusion

This Trout & Spinach Puff Pastry Parcel elevates a simple dinner into a refined experience, balancing flaky pastry, silky filling, and vibrant topping. Its ease of assembly, customizable nature, and stunning appearance make it a recipe you’ll return to again and again. Whether served at a casual family meal or an elegant gathering, these parcels deliver flavor, texture, and visual appeal in every bite.

Frequently Asked Questions

1. Can I substitute salmon for trout?
   Absolutely—both fish work interchangeably. Smoked varieties add extra depth.

2. How far in advance can I prepare the filling?
   Make up to 24 hours ahead; refrigerate and bring to room temperature before assembling.

3. Can I freeze assembled but unbaked parcels?
   Yes—freeze on a tray until firm, then transfer to a bag. Bake from frozen, adding 5–7 minutes.

4. What if I don’t have puff pastry?
   Use phyllo sheets brushed with butter, though puff pastry gives the best lift.

5. How do I prevent the pastries from leaking?
   Brush all edges with egg wash and seal firmly, pressing with a fork or fingers.

6. Can I make these dairy-free?
   Substitute cream with coconut cream, use nutritional yeast instead of Parmesan, and skip butter.

7. Why did my parcels turn soggy?
   Likely due to excess moisture—ensure spinach and filling are well drained and cooled.

8. How do I reheat leftovers?
   Warm in a 180 °C oven for 8–10 minutes to crisp the pastry.

9. Can I add other herbs?
   Yes—tarragon, chives, or dill complement seafood beautifully.

10. Is this recipe suitable for meal prep?
    Yes—fills and toppings can be prepped ahead; assemble and bake when ready.