Salmon And Pea Puff Pastry Cups - cooking recipe

Ingredients

1 tbsp butter
1 tbsp flour
1/2 cup hot milk
2 tbsp coarsely grated Swiss cheese
1 tsp coarse grain mustard
1/4 cup frozen peas, thawed
1 can (5 oz) pink salmon, drained and flaked
2 tsp chopped dill
2 None frozen puff pastry shells, thawed
4 oz cherry tomatoes

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Melt butter in a small saucepan on medium heat. Stir in flour; cook and stir for 1 min. Remove from heat. Gradually whisk in hot milk until smooth. Return to heat. Cook and stir for 2-3 mins or until sauce boils and thickens. Remove from heat. Stir in cheese, mustard, peas, salmon and 1/2 of the dill. Season with salt and ground white pepper.
Place pastry shells on prepared pan; spoon filling into shells. Place tomatoes on prepared pan.
Bake for 12-15 mins or until pastry is golden and crisp and tomatoes split slightly. Serve pastry cups topped with tomatoes and remaining dill.