Salmon and minted pea filo parcels

Salmon and minted pea filo parcels
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 2 min, oven time 20 min, plus cooling

Try these salmon and minted pea filo parcels for a quick dinner – it’s a great way to get the family involved in the pastry-folding process. The crisp, buttery pastry, surrounds a beautiful marriage of minted peas and the juicy salmon fillet.

These pies come from Calum Franklin’s latest book, The Pie Room.

For another handheld salmon pastry, try our salmon couscous pasties – a delectable and portable treat.

Nutrition: per serving

Calories
513kcals
Fat
28.1g (8.5g saturated)
Protein
33.3g
Carbohydrates
29.4g (2.3g sugars)
Fibre
4.9g
Salt
0.9g
Calories
513kcals
Fat
28.1g (8.5g saturated)
Protein
33.3g
Carbohydrates
29.4g (2.3g sugars)
Fibre
4.9g
Salt
0.9g

Ingredients

    • 2 x 250g sustainable skinless, boneless salmon fillets
    • 4 filo pastry sheets (20cm x 30cm each)
    • 20g butter, melted

For the minted pea purée

    • 250g frozen peas, thawed
    • 15g butter, melted
    • 15g fresh mint leaves, roughly chopped
    • 1⁄4 tsp table salt

You’ll also need…

  • Food processor or blender; baking tray lined with compostable baking paper

Method

  1. To make the pea purée, bring a medium pan of salted water to the boil, drop in the peas, allow the water to return to the boil and cook for 2 minutes. Drain the peas, put half (125g cooked weight) into a food processor or blender with the melted butter, pulse to a coarse purée and transfer to a bowl. Refresh the other half of the peas in iced water, drain, then stir through the puréed peas with the mint and salt. Set aside to cool.
  2. Cut each salmon fillet diagonally into two right-angled triangles. Lay a sheet of filo on a board with one shorter edge facing you. Lightly brush with melted butter. Lay one triangle of salmon in the bottom third of the pastry so the long diagonal edge runs from the bottom right corner up and across to the left-hand side. Trim both long edges of the pastry so they extend 1cm beyond the edges of the salmon. Discard the trimmings.
  3. Spread 2 tbsp of the pea mixture over the salmon. Slide your hand under the pastry sheet and tightly fold the bottom left corner of the pastry and salmon up and over diagonally to the right. Next, fold the bottom right corner up and over in line with the long edge to make a tight horizontal fold. Make a third fold diagonally to the left, following the shape of the salmon and folding across from bottom right to top left.
  4. Continue in this way, folding the salmon up horizontally, then diagonally, until you have a neat triangular pastry-wrapped parcel. Put on the lined tray. Repeat with the remaining salmon, pea purée and filo sheets (see tips).
  5. Heat the oven to 210°C/190°C fan/ gas 61⁄2. Give the parcels a final brush of melted butter. Put the tray in the hot oven and bake the parcels for 20 minutes or until the pastry is crisp and golden. Serve with roasted vine cherry tomatoes (see tips).

delicious. tips

  1. The recipe makes excess pea purée. Freeze leftovers, then reheat to serve later. Pop some vine cherry tomatoes, dressed in olive oil and salt, on the roasting tray 10 minutes before the parcels are ready – you’ll have a complete meal in very little time.

Recipe By

Calum Franklin

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