Crisp, flaky pastry with a creamy spinach and salmon filling - these little salmon parcels were absolutely divine! We served them with a heaping spoonful of broccoli and peas, tossed in mint, for a beautifully fresh taste.

Makes four pastry parcels

Ingredients

225g baby spinach - wilted in a pan for 2 mins and with the water squeezed out

2 salmon fillets - poached and flaked 

1 tbsp butter

1 medium onion - chopped

1 clove of garlic minced 

2 hard boiled eggs chopped

1 500g packet of puff pastry 

1 tbsp lemon juice

Salt and pepper to taste  

Sauce 

300ml milk

200ml double cream

40g plain flour

60g butter

Salt and Pepper to taste

1 egg beaten for glazing and sealing

Method

1. Melt butter in a small saucepan, add the flour and cook for 1 minute, whilst continuously stirring

2. Remove from the heat and add the milk - return to the heat and cook for 3- 4 minutes, stirring all the time to avoid lumps. Add the cream and continue to cook until thickened; it should be smooth and creamy. Season to taste and then eave to cool

3. Divide the pastry into four pieces and roll each piece into 10” - 12“ squares

4. Gently saute the onion and garlic until soft and translucent, then leave them to cool. Mix in the spinach, chopped eggs, flaked salmon, and lemon juice into the cold sauce mix. Season to taste, if needed

5. Divide the filling mix between the four pastry squares, placing the mixture in the middle of each square - leave a 1 inch edge all around the edge of the pastry

6. Brush the edges with beaten egg and then gather each corner of pastry and bring them together to meet in the middle

7. Seal all the edges by pinching them tightly, and then brush with the egg wash. Place on a greased or lined baking tray

8. Cook in a preheated hot oven 220°c for 25 - 30 minutes, or until golden brown and crisp

9. Note - the pastry may start to come apart on the seals during cooking, but we feel like this adds to their charm!

Serve and enjoy!