Savory Zucchini and Hake Puff Pastry Pockets
Inspired by a delightful recipe from the Spanish cooking magazine 'Comer Bien', these Savory Zucchini and Hake Puff Pastry Pockets are an exquisite fusion of flavors. The flaky, golden puff pastry encases a delicious filling of tender hake and shredded zucchini, accented with fresh basil and green olives. This dish is ideal for a light lunch or dinner, and it reheats beautifully, making it perfect for meal prep. Whether you choose to enjoy it fresh from the oven or savor the enhanced flavors the next day, this recipe is a must-try for seafood lovers and pastry fans alike.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Puff Pastry
1 (17 1/3 ounce) box (Use entire box; thaw according to package instructions.)
Hake Fillets
8 ounces (Fresh or thawed.)
Zucchini
12 ounces (Shredded.)
Garlic
1 clove (Finely chopped.)
Fresh Basil Leaves
8 (Chopped.)
Green Olives
8 (Sliced.)
Italian Breadcrumbs
2 tablespoons (For layering in the pastries.)
Dry White Wine
1 cup (For poaching the fish.)
Carrot
1 (Whole; for poaching.)
Celery Rib
1 (Whole; for poaching.)
Small Onion
1 (Whole; for poaching.)
Olive Oil
4 tablespoons (For sautéing.)
Kosher Salt
1 teaspoon (To taste.)
Fresh Coarse Ground Black Pepper
1/2 teaspoon (To taste.)
Instructions
1
In a skillet, heat 4 tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute.
2
Add the shredded zucchini and sliced olives to the pan. Season with kosher salt and black pepper. Sauté for 5-6 minutes, or until the zucchini has softened.
3
Remove the skillet from heat and stir in the chopped basil, setting the mixture aside to cool slightly.
4
In a separate pot, bring water to a boil and season it with salt. Add the carrot, celery, onion, and dry white wine. Once boiling, gently place the hake fillets into the pot and cook for 2-3 minutes until they are just cooked through. Remove the fish, discard the vegetables, and flake the fish into bite-sized pieces.
5
Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into 8 equal rectangles.
6
Sprinkle an equal amount of Italian breadcrumbs in the center of 4 of the pastry rectangles to absorb moisture and provide a crispy base.
7
Layer half of the sautéed zucchini mixture onto these rectangles, followed by a layer of flaked hake, and then top with the remaining zucchini mixture.
8
Cover with the remaining 4 pastry rectangles and seal the edges by pressing down firmly with a fork. Cut a couple of small slits on top to allow steam to escape.
9
Place the pastries on a baking sheet lined with parchment paper and bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Savory Zucchini and Hake Puff Pastry Pockets?
It is a dish featuring flaky puff pastry filled with tender hake, shredded zucchini, basil, and green olives, inspired by the Spanish magazine 'Comer Bien'.
How many ingredients are required for this recipe?
There are 14 total ingredients used in this recipe.
What type of fish is used in these pastry pockets?
The recipe uses 8 ounces of hake fillets, which can be fresh or thawed.
How do I prepare the zucchini for the filling?
The 12 ounces of zucchini should be shredded and then sautéed for 5-6 minutes until softened.
What is the purpose of Italian breadcrumbs in this recipe?
The breadcrumbs are sprinkled on the pastry base to absorb moisture and ensure a crispy texture.
How is the hake cooked?
The hake is poached for 2-3 minutes in a mixture of boiling water, salt, white wine, carrot, celery, and onion.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long do the pastry pockets bake?
They should bake for approximately 20 minutes or until they turn golden brown.
What aromatics are used in the poaching liquid for the fish?
The poaching liquid includes 1 cup of dry white wine, one carrot, one celery rib, and one small onion.
How do I seal the puff pastry edges?
The edges should be sealed by pressing down firmly with a fork.
How many pastry rectangles should I cut?
You should cut the rolled-out puff pastry into 8 equal rectangles to form 4 pockets.
What herbs are added to the zucchini mixture?
Eight chopped fresh basil leaves are stirred into the sautéed zucchini.
What kind of olives are included in the recipe?
The recipe calls for 8 sliced green olives.
Should I keep the vegetables used for poaching the fish?
No, the carrot, celery, and onion should be discarded after the fish is cooked.
How much olive oil is needed for sautéing?
The recipe requires 4 tablespoons of olive oil.
Is this recipe suitable for meal prep?
Yes, it is excellent for meal prep as it reheats beautifully and the flavors enhance overnight.
Why do I need to cut slits in the top of the pastry?
Small slits allow steam to escape while the pockets bake in the oven.
How much puff pastry is needed?
You will need one 17 1/3 ounce box of puff pastry, thawed according to package instructions.
How much garlic is used in the recipe?
One clove of finely chopped garlic is used.
What is the first step in making the filling?
The first step is sautéing the finely chopped garlic in olive oil for about 1 minute until fragrant.
What tags define this recipe?
Tags include spanish, seafood, puff pastry, hake, zucchini, easy recipe, meal prep, healthy, and comfort food.
How do I flake the hake?
After poaching, the fish should be flaked into bite-sized pieces before being layered into the pastry.
Can I use frozen hake fillets?
Yes, you can use frozen hake fillets as long as they are thawed before poaching.
What type of salt is recommended?
The recipe calls for 1 teaspoon of kosher salt.
What type of pepper is used?
The recipe uses 1/2 teaspoon of fresh coarse ground black pepper.
How is the pastry prepared for baking?
The pastries are placed on a baking sheet lined with parchment paper before going into the oven.
How many total pastry pockets does this recipe make?
The recipe makes 4 savory puff pastry pockets.
What is the inspiration behind this seafood dish?
The inspiration is a recipe from the Spanish cooking magazine 'Comer Bien'.
Is this a light or heavy meal?
It is described as ideal for a light lunch or dinner.
How long should I sauté the garlic before adding the zucchini?
The garlic should be sautéed for about 1 minute until fragrant.