Salmon And Asparagus 'Almost En Croute' - cooking recipe

Ingredients

13 ounces puff pastry, chilled and rolled out (375g)
4 (4 ounce) skinless salmon fillets
4 teaspoons green pesto sauce, good quality
12 asparagus spears
1 egg, beaten
salt, to taste
fresh ground black pepper, to taste

Preparation

Pre-heat your oven to 425\u00b0F/220\u00b0C/Gas 7 and place a baking tray in the oven to heat up as well.
Unroll your puff pastry sheets and cut into four 6inch (15cm) squares.
Place each salmon fillet diagonally onto one of the pastry squares and spread 1 tsp of the pesto onto each fillet.
Place three asparagus spears on top of each of the fillets.
Fold the two corners of the pastry over the salmon and asparagus and pinch together to seal them, making four individual parcels.
Brush the pastry parcels with the beaten egg or alternatively you can use milk.
Remove your hot baking tray from the oven and place the parcels on it.
Bake for 20-25minutes until the fish is cooked and the pastry golden.
Allow to rest for about 5 minutes before serving.