On the menu plan for Wednesday night was Salmon and Spinach en Croute with Mash ... et voilà.
The ready rolled pastry came out of the freezer as did the salmon fillets and the three spinach pellets that I used, wow, for once I was completely on track.
The plan had been to use the rest of the pastry for a Leek and Potato pasty thing from one of Miguel Barclay's books, but I decided instead to make something using some of the things that I wanted to use up from the fridge. I fished out two of my remaining eggs and the third of a block of feta style cheese.
I think you can pretty much work out from the photos what I did, but I do perhaps need to point out that this tin is not a 'jam tart' sized indentations tin. The six holes are actually small pie sized, the sort you would use to make a
Higgidy Homity pie.
Once I had cut out the six circles of pastry I used the leftovers to re-roll and wrap the other salmon fillet for my Salmon en Croute that's pictured cooked on the top photo.
Straight from the oven and cooling down in the tray while I went off and ate my tea, and boy was that filling ... and delicious.
I now have five of these left in the fridge as I might have been tempted to eat one before I took the dogs out for a walk this morning. After all I didn't want to repeat the temptation of the other day. 😄