Getting the family together this Bank Holiday weekend? Give Neff’s spinach and salmon pastry puffs a go to fill them up! Extras can be made for picnics too
1 tbsp vegetable oil 1 small onion, peeled and finely chopped … 2 cloves of garlic, peeled and finely chopped 200g (7oz) baby spinach leaves Pinch of ground nutmeg 500g puff pastry Plain flour, for dusting 285g (10oz) salmon fillet, cut into 6 even-sized pieces 170g (6oz) crème fraîche 1 egg, beaten Watercress and lemon wedges, to serve
1) Heat the oil in a frying pan and cook the onion and garlic for 5 minutes until softened and golden. Stir in the spinach and cook for 1-2 minutes until just wilted. Tip the mixture into a sieve set over a bowl, then press with a spoon to get rid of the excess liquid. Season with salt, pepper and ground nutmeg. 2) Preheat the oven to Conventional Heat 200C. Divide the block of pastry into 6 and roll out each piece, on a lightly floured board, to make six 18cm (7in) x 15cm (6in) rectangles. 3) Lay a salmon piece on one half of each piece of pastry and top with the season spinach. Place a heaped teaspoonful of crème fraîche on the spinach, then brush the edges of the pastry with beaten egg. Fold over the pastry to enclose the filling and seal the edges firmly with a fork. 4) Transfer the salmon parcels to a non-stick baking sheet. Brush the whole parcel with a beaten egg and bake on shelf 2 for 25 minutes until the pastry is well-risen and golden brown. 5) Divide the salmon puffs among plates, add some watercress, lemon wedges and serve with the remainder of the crème fraîche.
(Whilst the contents of this recipe have been developed for use in conjunction with a Neff oven, it is possible to achieve successful results when using different oven brands. Simply follow the recipes and refer to your appliance user manual, as some manufacturers may suggest using higher temperature settings).