Salmon, Spinach and Ricotta Hand Pies

Step 1

Defrost the puff pastry.

Step 2

Rinse the spinach, trim and blanch in boiling salted water until wilted. Shock in ice water, drain, squeeze out excess water and chop coarsely.

Step 3

Peel the garlic, chop finely and sweat in a pan of hot oil. Add the spinach, season with salt, pepper and nutmeg then remove from the heat.

Step 4

Mix the ricotta with the spinach, cheese and eggs and season with salt, pepper and nutmeg.

Step 5

Preheat the oven to 200°C (approximately 400°F).

Step 6

Rinse the salmon, pat dry and cut into 1.5 cm (approximately 1/2 inch) cubes.

Step 7

Roll out the puff pastry on a floured work surface into a rectangle (20 x 32 cm) (approximately 8 x 13 inches) then cut into 2 smaller rectangles (each around 10 x 32 cm) (approximately 4 x 13 inches). Distribute 1/2 of the salmon over 2 small rectangles, leaving a 1 cm (approximately 1/3 inch) border. Top with the spinach and ricotta mixture then the remaining salmon. Brush the edges with egg white, cover with the remaining dough, pressing the edges firmly to seal.

Step 8

Arrange on a baking sheet lined with parchment paper and brush with the egg yolk. If desired, cut the excess dough into various shapes to decorate the tops and brush with egg yolk. Bake for about 35-40 minutes.

Step 9

Serve the hand pies cut into pieces.