Ingredients
25g butter
2 tsp olive oil
1 brown onion
finely diced
1 carrot
diced
1 cup cream
(235g)
½ cup tasty cheese
grated
1 tbsp Dijon mustard
1½ tbsp lemon juice
1 tbsp chives
chopped
80g baby spinach
250g salmon fillets
skin off
4 filo pastry
30g butter, extra
melted
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Equipment
- 1 large pan
- 1 colander
- 1 6-cup Texan muffin tin
- 1 baking tray
- 1 pastry brush
Instructions
- Preheat oven to 210°C (190°C fan-forced).
- Melt butter with oil in a large pan over gentle heat. Cook onion for 4 minutes until soft. Add carrot and cook for a further 2 minutes.
- Add cream and bring to the boil, then reduce heat and simmer for 2 minutes. Remove from heat and stir through cheese, mustard, lemon juice and chives. Set aside.
- Place spinach in a colander and pour over boiling water to wilt. Drain and set aside.
- Cut salmon fillets into 2cm cubes.
- Take a pastry sheet and cut it crosswise into four even strips. Brush with butter and use to line the base and sides of one hole of a 6-cup Texan muffin tin, letting the edges hang over. Repeat with remaining sheets to create 4 pastry cases.
- Place spinach in the base of each pastry case. Top with 3-4 pieces of salmon. Spoon over cream sauce, evenly distributing between each case.
- Bring pastry edges together to enclose filling, scrunching them slightly. Brush top with butter.
- Bake for 15-20 minutes until flaky and golden.
Notes
Tip
Place the muffin tin on a tray in the oven to catch any overflow.
Tip
Serve with mashed potatoes and peas for a hearty meal.
