Step 1Roll out the pastry and place the salmon in the centre. Season then top with the spinach and basil leaves.
Step 2Close the pastry around the salmon and seal. Brush with beaten egg and bake for 25 minutes at 195°C.
- 125 g Country Range Shortcrust Pastry
- 175 g fresh salmon
- 25 g fresh mixed spinach and basil leaves
- 1 egg, beaten, for glaze
- salt and pepper
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