
Spicy Salmon and Watercress Tarts
Keep it simple with this recipe for spicy salmon & watercress tarts – made with Jus-Rol’s shortcrust pastry, it’s the perfect lunch and ready in 20 minutes.
Quick Stats
Easy
4 Tarts
15 minutes bake time
Spicy Salmon and Watercress Tarts
Keep it simple with this recipe for spicy salmon & watercress tarts – made with Jus-Rol’s shortcrust pastry, it’s the perfect lunch and ready in 20 minutes.
Ingredients
- Jus-Rol™ Shortcrust Pastry Sheet
- 2 Salmon fillets, skinless and diced
- 2 Medium tomatoes, diced
- Small handful watercress leaves, plus a little extra for garnish
- 2 tbsp Salsa
- Egg, beaten to glaze
Equipment required
- Baking Sheet
- Greaseproof paper
- Mixing bowl
- Pastry Brush
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- 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.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- 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. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200ºC (180ºC for fan assisted ovens)/ Gas M 6
- Unroll pastry sheet and cut into 4 equal rectangles, place on a lined baking sheet.
- Combine salmon, tomato and watercress in a bowl and stir through the salsa.
- Divide the mixture between the 4 rectangles and spread in an even layer leaving a good 1cm border all round.
- Brush borders with beaten egg then pinch up to form sides or a ‘wall’ all round the filling. Brush again and bake for 15 minutes until pastry is golden.
- Serve scattered with further watercress.