SALMON & STILTON PASTRY PARCEL
Oven temp Electric 220 C/Fan 200 C, Gas 7
Servings: 8 people
Equipment
- Baking tray lined with baking parchment
Ingredients
- 2 400g pieces of salmon same size and shape
- Salt & pepper
- 2 leeks
- 60 g butter
- 100 g Stilton cheese
- 2 tbsp lemon juice
- 500 g puff pastry
- Egg glaze
Instructions
- Check salmon for bones
- Crumble cheese
- Finely slice and wash leeks
- Blanch for 2 mins, then refresh in cold water
- Drain well and dry with kitchen paper
- Mix together with butter, cheese and lemon juice
- Spread the butter over one fillet
- Cover with the leeks
- Top with other fillet
- Cut the pastry in half
- Roll pastry to twice the width and length.
- Prick base with fork
- Place salmon sandwich on top
- Roll remaining pastry slightly bigger to fit over the salmon
- Egg edge of pastry
- Put lid in place
- Seal edges
- Knock up edges and decorate
- Brush with egg
- Bake for 20 mins
- Reduce oven temp Electric 190C/Fan 170C, Gas 5
- Cook for another 20-25mins
- Leave to rest for 5 mins before serving
- Freeze at stage 18, allow to defrost and continue from stage 19