Quick fix weeknights – these cheesy salmon pot pies are a scrumptious family pleaser.
490g jar bechamel sauce
1 tblsp Dijon mustard
700g skinless, boneless salmon fillets, cut into 3cm pieces
60g bag baby spinach leaves
½ cup frozen peas
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Mixed salad leaves, to serve
Lightly oil four ovenproof dishes (1½-cup capacity). Place on an oven tray.
Combine bechamel sauce and mustard in a large bowl. Add the salmon, spinach and peas. Stir to combine. Season with salt and pepper. Divide among prepared dishes.
Cut pastry into quarters. Place one quarter on top of each dish. Press down corners to seal and brush with egg.
Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp.
Serve with salad leaves.