Ingredients
- 50g butter, chopped
- 1 leek, trimmed, halved, washed, sliced
- 2 tablespoons plain flour
- 1 1/4 cups milk
- 1/3 cup grated smoked cheddar cheese
- 415g can pink salmon, drained, flaked
- 2 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- salad leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
- Step 2Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.
- Step 3Cut 1 pastry sheet into a 16cm x 24cm rectangle. Cut remaining sheet into an 18cm x 24cm rectangle. Cut 12 slits in larger sheet, leaving a 2cm border.
- Step 4Place smaller pastry sheet on prepared tray. Spread with salmon mixture, leaving a 3cm border. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Bake for 25 minutes or until golden. Serve with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2666 kj
Energy
40g
Fat Total
23g
Saturated Fat
4g
Fibre
30g
Protein
190mg
Cholesterol
643.21mg
Sodium
7g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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