Serves 4
You’ll need:
- 2 rolls ready-made puff pastry
- 4 salmon fillets, skin removed
- A handful of fresh basil leaves and parsley
- 1 tbs of butter
- 8 cherry tomatoes, halved
- 1 egg, beaten
- 1 tbs sesame seeds (optional)
Cut each puff pastry piece in half widthways so that you have four pieces. Place a piece of salmon in one half of each block of pastry. Rub the herbs into the butter to create a paste and then smear on top of each fillet. Place four tomato halves on top, and season with black pepper. Fold over the half of each piece of pastry to make pockets. Brush the edges of one side of the pastry with a bit of water and then push down the other side to seal.
Place the pies on baking paper on a baking tray. Brush egg over each pie and then cut slits. Sprinkle sesame seeds on each one (optional) and bake at 180 °C for around 20 minutes, or until puffed and golden.
Tip:
Enjoy with wilted spinach and roasted baby potatoes tossed in wholegrain mustard.
