Baked salmon and beetroot pastry
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Known as salmon en croute, this baked pastry dish is a dinner winner. Ready in about half an hour, it’s filling and delicious.
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Prep time: 10 mins
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Cooking time: 20-25 mins
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Serves: 4
Ingredients
Beetroot has higher sugar content than most veg. It's rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid.
- 1(500g) pack puff pastry
- 20 slices sliced beetroot, drained
- 4 (150g) salmon fillets, skinned
- 1 egg, beaten
- Broccoli to serve
Method
- Preheat the oven to 200°C (fan 180°C,gas mark 6). Lightly oil a baking tray.
- Cut the pastry into four pieces, then roll out each on a lightly floured surface until they measure 16 x 23cm (6.5 x 9.5in). Lay 5 slices beetroot in a row in the centre of the pastry, overlapping them. Lay the salmon fillet on top of them.
- Brush the edges of the pastry with egg, then wrap them around the salmon and beetroot to make a neat parcel, sealing the edges together. Lay the parcels seam side down on the baking tray and make 3 holes in the top of the pastry - this will let steam escape.
- Brush all over with beaten egg, then bake for 20-25 minutes or until the pastry is golden brown. Serve hot with green vegetables.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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