A delightful dish featuring tender salmon fillets wrapped in flaky puff pastry, complemented by a flavorful spinach and onion filling.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Roll out the puff pastry slightly on a floured surface and cut it into four equal squares.
Keep the pastry cold to ensure it bakes up flaky.
Season each salmon fillet with salt, pepper, and curry powder.
Pat the salmon dry before seasoning to help the spices adhere better.
Place a salmon fillet in the center of each puff pastry square.
Ensure the salmon is centered for even wrapping.
Top each salmon fillet with a portion of spinach, onion slices, and minced garlic.
Chop the spinach finely for easier wrapping.
Fold the puff pastry over the salmon and filling, sealing the edges by pinching them together.
Brush the edges with water to help them seal.
Brush the tops of the pastry with beaten egg for a golden finish.
Use a fork to crimp the edges for a decorative touch.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
Rotate the baking sheet halfway through for even baking.
Serve the salmon pastries warm, optionally with a side of jasmine rice or a light salad.
Garnish with fresh herbs like parsley or dill for added flavor.
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