Premade puff pastry makes these delicious salmon pastries a snap to make. Serve them with freshly made tartare sauce as an accompaniment.
1 tablespoon vegetable oil
2 bacon rashers, rind removed, chopped
1 small onion, chopped
4 1/2 cups baby English spinach leaves, about 225g
pinch of ground nutmeg
freshly ground black pepper
4 sheets ready-made puff pastry
4 skinless salmon fillets, each about 125g
beaten egg, to glaze
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Directions Preparation:30min › Cook:35min › Extra time:30min › Ready in:1hour35min
Heat the oil in a large frying pan and gently fry the bacon and onion until the bacon is browned and the onion softened. Stir in the spinach and cook for a further 2 minutes to wilt the spinach. Season with a little nutmeg and pepper. Using a slotted spoon, scoop the mixture onto a plate, draining off all the excess moisture. Leave to cool.
Working with one sheet at a time on a lightly floured work surface, cut each sheet of pastry into a rectangle that measures 15 × 20cm. Lay the salmon fillet on the short edge of one piece of pastry. Divide the spinach mixture equally over each salmon fillet.
Brush the edges of the pastry with beaten egg, then fold over the pastry to enclose the filling. Seal the edges with a fork. Leave the parcels to ‘rest’ in the fridge for 30 minutes. Preheat the oven to 200 degrees C.
Transfer the parcels to two non-stick baking trays, brush with the beaten egg and bake for 25 minutes, or until the pastry is well risen and golden brown. Serve warm.