Salmon stuffed puff pastry

Method

1. In medium bowl, beat together eggs, milk, salt, and cream cheese.

2. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook eggs and stir until eggs are just set.

3. Unfold pastry onto lightly floured surface; roll into a 17×12 inch rectangle. Place pastry centered on baking sheet long-ways across so that the 12-inch ends of the pastry hang over the sides of the sheet.

4. Arrange the salmon down the center of the middle third of the pastry to within one inch of the top and bottom edges. Spoon egg mixture on top of the salmon; try not to spread the eggs wider than the salmon. Sprinkle mozzarella cheese on top of the eggs.

5. Combine remaining egg and water; use it to brush the edges of the pastry.

6. Fold one end of the pastry over the top, then the other on top of that. Seal the top edge and sides well, but try to smash them. Brush top of pastry with more of the egg and water mixture.

7. If serving directly after making, bake in preheated 375 degree over for about 25 minutes or until puff pastry is brown.

8. Cut into slices to serve.

Tip:This is a good meal for Christmas brunch. You can make it in advance, chill the unbaked, filled pastry for up to 24 hours and bake it for 35 to 40 minutes.

Ingredients

1 sheet of frozen puff pastry

10 eggs
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
4 ounces cream cheese
3 to 4 ounces smoked salmon
1/3 cup shredded mozzarella cheese
1 slightly beaten egg
1 tablespoon water