Miss Pixie's Salmon, Spinach & Mozzarella in Pastry

READY IN: 1hr 45mins
SERVES: 12-16




  • Season the salmon with salt and pepper, and cut into 2 pieces down the middle lengthwise. Set aside.
  • Wash the spinach carefully to release any dirt, then cook in a small amount of salted water until it wilts.
  • Refresh under cold water; drain thoroughly. Chop very finely and place in a mixing bowl.
  • Chop the mozzarella into tiny pieces and add to the spinach with the ricotta, salt and pepper, nutmeg, spring onion and chives.
  • Mix well and add the beaten egg.
  • Roll out half the pastry into a rectangle about 6cm larger than the salmon, on all sides. Place this on a baking sheet.
  • Spread half the spinach and cheese mixture in the centre of the pastry, so that it covers about two-thirds of the area, leaving a strip of about 6cm on all sides.
  • Place the salmon in the centre, side by side, topping and tailing the two pieces so that the shape of the salmon roughly equates to an oblong.
  • Sprinkle over extra salt and pepper.
  • Carefully spread the remaining spinach and cheese mixture over the salmon.
  • Roll out the remaining pastry, and place this on top, pulling the extra pastry from the base up, brushed with the extra beaten egg.
  • Seal the top piece of pastry to the base with egg so it will remain closed and form a neat parcel.
  • Use any trimmings to decorate the top.
  • Completely brush the parcel with the remaining egg.
  • Return to the refrigerator for at least half an hour.
  • Bake at 200 degrees for about 15 minutes until the pastry is crisp and golden, and the salmon is cooked.
  • serve hot or cold.