Ingredients
490g jar bechamel sauce
1 tblsp Dijon mustard
700g skinless, boneless salmon fillets, cut into 3cm pieces
60g bag baby spinach leaves
1⁄2 cup frozen peas
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Mixed salad leaves, to serve
Method
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Lightly oil four ovenproof dishes (11⁄2-cup capacity). Place on an oven tray.
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Combine bechamel sauce and mustard in a large bowl. Add the salmon, spinach and peas. Stir to combine. Season with salt and pepper. Divide among prepared dishes.
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Cut pastry into quarters. Place one quarter on top of each dish. Press down corners to seal and brush with egg.
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Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp.
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Serve with salad leaves.
This recipe originally appeared on New Idea Food