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Ingredients
Savory Kipper Pastry Packets
Preheat oven to 220°C (approximately 425°F). Rinse kippers and pat dry. Boil milk, add kippers, reduce heat to low and simmer 6-7 minutes. Drain kippers, reserving milk. Flake kippers into small pieces.
For the filling, peel shallot, chop finely and sauté in butter until translucent. Add flour, pour in reserved milk and simmer to thicken as desired, stirring occasionally. Peel and chop eggs. Rinse parsley, shake dry and chop. Stir kippers, eggs, parsley and capers into filling mixture and season with salt and pepper. Remove filling mixture from heat and let cool. Filling mixture should not be watery.
Spread out puff pastry and cut into squares about 15 x 15 cm (approximately 6 x 6 inches). Place some filling in center of each square and brush edges with beaten egg. Pull up corners of pastry squares to form small packets and and pinch to seal. Cut remaining pastry into shapes and place on pastry packets to decorate as desired. Brush pastry packets with remaining beaten egg and place on a baking sheet lined with parchment paper. Bake pastry packets until golden brown, 25-30 minutes. Serve pastry packets immediately.