Salmon and Leek Parcel

Salmon and leek parcel is one of my favourite 'luxury' and comfort food. Why I call it luxury food? Because it looks very sophisticated and the ingredients are expensive. Well, in reality, not really, except the salmon meat.

Usually I got my salmon and leek parcel from the supermarket when Woolworths have half price. But I haven't been checking catalogues regularly so I thought perhaps I've already missed it. But this time around I knew I really wanted it and I'll get out of my way to make the recipe! I found one simple recipe and it turned out as great as the supermarket-bought one. Maybe it's not as 'gourmet' as other recipes, but I'm quite happy with the result and will definitely make more in the future. Plus, you can freeze these tarts for up to a week to enjoy a couple of times during the week!

INGREDIENTS:

•  50g butter, chopped
•  1 leek, trimmed, halved, washed, sliced
•  2 tablespoons plain flour
•  1 1/4 cups milk (I substituted the milk with thickened cream and omitted the plain flour)
•  1/3 cup grated smoked cheddar cheese (I used Kraft cheddar cheese)
•  415g can pink salmon, drained, flaked (I used fresh salmon, seasoned and pan fried, then shredded)
•  Frozen puff pastry, partially thawed
•  1 egg, lightly beaten

DIRECTIONS:

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2. Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.
3. Cut 1 pastry sheet into two and put them on a baking sheet. Then spread the pastry sheet with salmon mixture, leaving a 3cm border.
4. Cut another pastry sheet into two and make slits in the middle, leaving 2 cm border.
5. Place the slitted pastry on top of the salmon mixture. Using a fork, press edges together to seal and brush with egg
6. Bake for 25 minutes or until golden.

Source.