490g jar bechamel sauce
1 tblsp Dijon mustard
700g skinless, boneless salmon fillets, cut into 3cm pieces
60g bag baby spinach leaves
1⁄2 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 (11⁄2-cup capacity). Place on an oven tray.
2 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.
3 Cut pastry into quarters. Place one quarter on top of each dish. Press down corners to seal and brush with egg.
4 Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp.
5 Serve with salad leaves.