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Salmon, Spinach & Ricotta Tarts
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2 bunches | English spinach, washed & trimmed |
25 gr | butter |
1 | onion, chopped |
1 clove | garlic, minced |
500 gr | fresh ricotta cheese |
1 | egg |
4 sheets | frozen shortcrust pastry, thawed |
210 gr can | salmon, drained |
Cooking oil spray |
Cook spinach in a large frying pan until wilted
Place in colander, cool for 5 minkutes
Squeeze to remove water, chop coarsely
Sauté onion & garlic in butter over medium heat until soft
Transfer to a large bowl
Add spinach, cheese, egg
Season with salt & pepper
Stir to combine
Cut a 20cm round from each pastry sheet
Put 2 on each of 2 lined oven trays
Place flakes salmon in the centre of each round, leaving a 4cm border around edges
Top with ricotta mixture
Fold border inwards & pleat around filling
Spray pastry with cooking oil
Bake in 200C oven for 35 minutes
Remove from oven, stand for 5 minutes
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