Salmon and Pesto Pastries
Salmon and Pesto Pastries



  • 1 x 320g pack of ready-rolled puff pastry
  • 4 skinless salmon fillets
  • Flour, for dusting
  • 2 tbsp red pesto
  • 1 tsp milk
  • 1 tsp lemon juice
  • Black pepper
  • Handful of basil
  • 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

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