Recipe Card

Spicy Salmon and Watercress Tarts


  • Jus-Rolâ„¢ 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


  1. Preheat oven to 200ºC (180ºC for fan assisted ovens)/ Gas M 6
  2. Unroll pastry sheet and cut into 4 equal rectangles, place on a lined baking sheet.
  3. Combine salmon, tomato and watercress in a bowl and stir through the salsa.
  4. Divide the mixture between the 4 rectangles and spread in an even layer leaving a good 1cm border all round.
  5. 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.
  6. Serve scattered with further watercress.

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