Salmon and leek jalousie
Reduced fat oil spread
1 whole, thinly sliced
1 cup(s), (250ml)
Extra light cheddar cheese
25 g, grated
Canned pink salmon in water, drained
300 g, skin and bones removed, flaked (1 x 415g can)
2 individual, thinly sliced
Reduced-fat puff pastry
250 g, just thawed, (2 sheets)
1 medium, beaten
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Melt the spread in a medium saucepan over medium heat. Add the leek and cook, stirring, for 3–4 minutes or until softened. Add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and bring to the boil. Reduce heat to low and simmer, stirring, for 2–3 minutes or until sauce thickens. Stir in cheese. Cool 15 minutes. Stir in the salmon and shallots.
- Cut 1 sheet of pastry into a 16cm x 24cm rectangle. Cut the remaining pastry sheet into an 18cm x 24cm rectangle. Cut shallow slits, 2cm apart, across the large piece of pastry, leaving a 2cm border around the edge.
- Place the smaller piece of pastry on the lined tray. Spread salmon mixture onto pastry, leaving a 3cm border. Brush the border with egg white. Place remaining pastry on top to enclose salmon mixture. Press edges to seal and brush top with egg white. Bake for 20–25 minutes or until puffed and golden. Serve.