Salmon and Pesto Pastries

Preheat the oven to 220C. Unwrap and unroll the pastry, and cut into 4 x equal sized rectangles. Place a heaped tsp of pesto into the centre of each rectangle, then slice the salmon fillet across the middle and place both halves, side by side, on top of the pesto.
Brush the edges of the pastry with milk, then fold inwards to create open parcels, pinching the corners to seal. Brush with a little more milk, squeeze over the lemon, and season with pepper. Bake for 20-25 minutes, or until the pastry has risen and is golden, and the fish is cooked through.

30 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box