Simple Salmon, Leek & Pea Flakey Pastry Parcels

This recipe is super simple, plus practically anything can be wrapped in pastry and taste good! Don’t worry about whether or not the salmon you have is cooked or raw as it will cook in the parcels when they’re in the oven. I used a mixture of cooked and raw as it’s what I had to hand (and also just because I love the flavour of the cooked honey smoked salmon pieces).

Depending on how hungry your dinner guests are this can feed 3-6 people. I only needed half a portion of the pastry parcel with the sides I’d chosen. TIP: If you chop them on an angle they look super professional for your presentation.

• 2 leeks chopped into thin round slices (about 2mm thick)
• 150g cooked flaked salmon pieces
• 100g fillet of uncooked salmon (skinned and flaked/ chopped finely)
• 1 cup of frozen peas (rinsed to get off any excess frost)
• 2 tbsp fresh chopped dill
• 3/4 tablespoons of low fat yogurt
• Salt and pepper to taste
• 9 sheets of filo pastry (also called phyllo, the thin paper like sheets)
• 100g butter (melted)

Preheat the oven to 160 degrees.
Don’t open your filo pastry until just before you need it as its very thin so it has a tendency to dry out extremely quickly which makes it difficult to use.
Prepare your ingredients whether chopping, rinsing or defrosting.
This is as simple as putting everything except the butter and pastry into a bowl and giving it a good stir.
Lay your filo sheets out one by one brushing a layer of butter in between with a pastry brush (a pastry brush is essentially a paintbrush).
Once you have 3 layers you can spoon around 3 heaped tablespoons of the mixture into the pastry and fold both the sides in over the mixture.
Now simply roll forward to use up the remainding pastry brushing butter on any dry bits.
Lightly brush the bottom of a glass or ceramic baking dish with butter and fill with the made pastries.
Cook for around 30 mins or until golden brown on the outside.

Voila, you have a delicious salmon pastry for entrée or main… if you’re feeling fancy you could even do smaller versions as finger food for a posh picnic. 

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