Mini salmon & dill puffs

• pack poached salmon fillets185g g
• full-fat soft cheese↗200g g
• small handful chopped dill
• sheet puff pastry↗375g g
• eggs↗1

  beaten

Step-by-step instructions

1. 1

   In a food processor, pulse the salmon, soft cheese, dill and a little seasoning until just combined. Unroll a sheet of puff pastry and cut into 3 pieces lengthways. Divide the filling along the middle of each piece, brush borders with beaten egg, then fold up and seal.

2. 2

   Cut each roll into 8-10 bite-size pieces, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, glaze with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins until puffed and golden.