Cheat's prawn and salmon puff pie recipe

By Matthew Drennan

A luxurious salmon and prawn dish that's so simple to make.

600g salmon fillet, skinned
250g raw shelled tiger prawns
260g carton fresh lemon, caper and parsley sauce (such as New Covent Garden Food Co, from major supermarkets)
Handful frozen peas
2-3 large handfuls baby spinach leaves, washed
375g pack chilled ready-to-roll puff pastry
1 medium egg, beaten

1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the salmon into bite-size pieces and put into a large saucepan with the prawns. Gently mix in the sauce, and season. Cook over a medium heat until just bubbling, then reduce the heat and simmer for 10 minutes, or until the fish is just cooked through – only stir the sauce once or twice, or the salmon will break up. Add the peas and cook for 3 minutes, then add the spinach and cook briefly until the leaves have just wilted. Check the seasoning.
2. While the fish is simmering, bake the pastry. Unroll the pastry and cut in half (wrap 1 half in cling film and freeze). Cut the remaining pastry into 4. Put on a baking sheet and use a sharp knife to score each with a criss-cross pattern. Brush with a little egg and bake for 10 minutes, or until well risen and golden. Divide the fish between 4 warm plates and serve each one topped with a piece of puff pastry.