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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