Puff Pastry Salmon Parcels

Steps

1. 1

   Heat the oil in a medium saucepan and fry the onion until soft and transparent. Add in the rice and spinach; cook for a further minute until spinach has wilted. Sauté the garlic until fragrant (about 30 seconds). Season with salt and pepper.

2. 2

   Add water and stock powder to the pan. Bring to a boil, stirring occasionally to combine all ingredients.

3. 3

   Reduce heat to low, cover and gently simmer for a further 12-15 minutes, or until the rice is cooked through.

4. 4

   Remove from heat and stir through lemon juice and parsley. Set aside and let cool.

5. 5

   Preheat oven 210°C (210°C). Line a baking tray with baking/parchment paper.

6. 6

   Cut pastry sheets in half to make 2 rectangles per sheet.

7. 7

   With the shorter edge in front of you, spoon 1/4 of the rice and spinach mixture on the lower half of the pastry, leaving a 1-inch (2-cm) border around the edges.

8. 8

   Lay the salmon fillet on top of the rice mixture and brush the border/edges of the pastry with water.

9. 9

   Fold empty side of pastry over to envelope salmon, and seal the edges firmly with a fork. Transfer parcel to prepared baking sheet/tray and repeat the same steps with remaining pastry, rice mixture and salmon fillets until all parcels have been done.

10. 10

    Brush parcels with whisked egg and bake for 20 - 25 minutes or until golden brown.

11. 11

    Slice each parcel in half and serve warm.