PREPARATION
1) Preheat oven to 200°C using Forced Air function.
2) Heat a frying pan over medium heat, add the olive oil and sauté the
onions till soft, add the garlic and cook till fragrant, taking care not to
burn them. Add spinach, season with salt and pepper and cook till
they are just wilted. Remove from heat and place spinach into a bowl.
Add the breadcrumbs, cream cheese and dill, stirring until mixture is
evenly combined.
3) On a cutting board, smooth out a sheet of puff pastry. Place 2
spoonfuls of spinach mixture onto the puff pastry and place the
salmon on top. Brush the sides with a little water.
4) Take another sheet of puff pastry and fold it in half gently. Using a
sharp knife, make slits on the folded side ~ 10mm apart. Cut on a
diagonal, making sure to leave a border all around. Place this on top
of the salmon and press down the sides to seal. Trim the edge, egg
wash the pastry and allow to rest for 20 mins before baking.
5) Bake for about 20 -25 mins. Brush more egg wash over the pastry
and bake in oven under Dual Crisp function for about 1-2 mins more.
