Ingredients

• 1 Jus-Rol™ Puff Pastry
• 127mm Square, thawed Beaten egg to glaze
• 50-75 g piece of salmon fillet
• 2 tbsp Lemon and dill crème fraîche – made by combining 250ml crème fraîche with rind of 1 and juice of 1/2 a good sized lemon and 1-2 tbsp snipped dill

Equipment required

• Pastry Brush

Techniques Used

• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.
• How to Make Filo Pastry Parcels
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  How to Make Filo Pastry Parcels

  1. Cut filo sheet in half and trim off sides to give 2 squares.Brush one square lightly with melted butter.
  2. Lay second pastry square on top with corners offset as shown, brush again.
  3. Lay pastry on a baking sheet and place chosen filling in centre.
  4. Bring up corners and edges of pastry around filling.
  5. Pinch pastry together at just above filling so corners stand up or gently fold down.
  6. Brush outside with melted butter before baking.