Seafood Triangles Recipe

Name: Seafood Triangles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 30 g Butter; 1 - Egg beaten; 250 ml Milk; 1 pinch Pepper; 30 g Plain Flour; 1 portion Salad Greens or an orange and fennel salad; 100 g Salmon; 1 pinch Salt; 640 g Shortcrust Pastry; 4 sprigs SuperValu Fresh Dill chopped, plus extra to garnish; 100 g SuperValu Prawns; 200 g White Fish cut into 2cm dices

Ingredients

30 g Butter
1 - Egg beaten
250 ml Milk
1 pinch Pepper
30 g Plain Flour
1 portion Salad Greens or an orange and fennel salad
100 g Salmon
1 pinch Salt
640 g Shortcrust Pastry
4 sprigs SuperValu Fresh Dill chopped, plus extra to garnish
100 g SuperValu Prawns
200 g White Fish cut into 2cm dices

	PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m

Instructions

Melt the butter in a medium saucepan set over a medium heat. Add the flour and whisk together to make a roux. Gradually whisk in the milk and bring to the boil, then reduce to a simmer for 2 to 3 minutes, stirring all the time, until the sauce has thickened and the flour is cooked. Season with salt and pepper, then fold in all the seafood and the dill and allow to cool.
Line two baking trays with non-stick baking paper.
Unroll the pastry sheets and cut each one into four squares. Use the remaining pastry to make two more squares. Spoon the filling onto one half of each square, brush the edges with beaten egg and fold over into a triangle, pressing gently with a fork to seal.
Put on the lined baking trays, brush with a little more beaten egg and cut a small slit on top for steam to escape. Chill in the fridge for 20 minutes.
Preheat the oven to 190°C/gas mark 5.
Bake in the oven for 15 to 20 minutes, until the pastry is golden brown and the filling is bubbling. Allow to cool for 5 minutes before garnishing with a few fresh dill sprigs and serving with an orange and fennel salad for an easy lunch or supper.