The filling — cream cheese fish, I made it the night before, and keep refrigerated, refrigerated filling make the puff folding more manageable.

First to cook the filling –

Heat two table spoon of cooking oil in sauce pan, fry the shallot and garlic till fragrant, add in the chive and fish, stir fry for a while add in the cream, till the fish cook, turn to lower heat add in the parmesan cheese, stir till the cheese melt, off the heat, transfer to a shallow dish, wait for it cool and keep refrigerate.

I almost wanted to boil some pasta, and eat with it, it is very cheesy and creamy.

This are the cream and cheese I use, can get it in all the hypermarket.

To make the Cream Cheese Fish Puff, we need the puff pastry sheet –

I got this from Tesco, not sure Giant or Carrefour have it. Or can get the filo pastry from Cold Storage (if you happen to read the recipe from oversea, and couldn’t find the alien ingredient from the three hypermarket, can try look for it in the Gold Storage, or Mr. Ho Gourmet Corner
both carry a lot of imported condiments.

separate the pastry sheet, and it take about 10 minutes to thaw the pastry —

When it thawed, it is easy to fold.

scoop the filling place on the pastry sheet, apply some egg on the edge, and fold it. use the fork press the edge to tighten the fold, also add a bit design on it.

All done, brush some egg on the surface, place it in the oven (pre-heat the oven at 220℃for 5 minute before the put in the puff), bake for 20-30 minute at 220℃, or until the puff turn golden brown.

Done. I made 10 puff, but two of it the edge open, and the cream leaking, but at least the other 8 looks nice and presentable, and of course tasty.

This is the inside, can see the pastry thin and crispy.