Mini Salmon Coulibiac Parcels

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.

2. 2

   Finely chop the onion and mushrooms. Heat the olive oil in a pan over medium heat, add the onion and cook for 2 minutes until softened. Add the mushrooms and cook for another 3-4 minutes until any moisture has evaporated. Season with salt and black pepper. Set aside to cool.

3. 3

   Roughly chop the spinach and add it to the pan, cooking for 1-2 minutes until wilted. Remove from heat and let cool.

4. 4

   Flake the cooked salmon fillet into bite-sized pieces. Chop the hard-boiled egg and fresh dill.

5. 5

   In a bowl, combine the cooked rice, mushroom-onion-spinach mixture, chopped egg, dill, and flaked salmon. Mix gently and season with salt and black pepper to taste.

6. 6

   Roll out the puff pastry on a lightly floured surface to about 3mm thickness. Cut into 4 equal squares.

7. 7

   Place a generous spoonful of the salmon mixture in the center of each pastry square.

8. 8

   Fold the corners of the pastry over the filling to form a parcel, pinching the edges to seal. Place the parcels seam-side down on the prepared baking tray.

9. 9

   Beat the remaining egg and brush it over the tops of the parcels for a golden finish.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.

11. 11

    Remove from the oven and let cool slightly before serving. Enjoy your Mini Salmon Coulibiac Parcels warm or at room temperature.