Delicious UK - (10)October 2020

BOOK

OFFER

Theserecipes

wereadapted

fromThePie

RoombyCalum

Franklin

(Bloomsbury

Absolute£26),out

on 24 September.

Orderyourcopy

forthespecial

priceof£20.80

usingthecode

DELICIOUS20at

bloomsbury.com

56 deliciousmagazine.co.uk

thedryspicesandcookingfor

anotherminute.Addthetomatoes

andtamarindandcookfora further

10 minutes,thenstirinthe

corianderandsetaside to cool

(seeMakeAhead).

3 Oncecool,addthecodtothe

fillingandspoonintoa shallow

ovenproofdishjustlarge enough

toholdthemixture.

4 Ona lightlyflouredsurface,roll

outthepastryintoa 1cmthickdisc.

Brushtheoutsidelipofthedish

witha littleoftheeggwashand

layoverthepastrydisc,pressing

it againsttheliptoseal.Trimoff

anythingbeyonda 2cmoverlap

witha smallknife.Brushthepastry

withtheremainingeggandsprinkle

overthefennel,sesameseeds

anda touchofsea salt. Chill for

20 minutes.

5 Heattheovento220°C/200°Cfan/

gas7. Putthedishinthehotoven

andbakethepiefor25-30minutes

oruntilgolden.Removefromthe

ovenandservewithsteamed

broccolitossedina littlebutterand

sprinkledwithtoastedalmonds.

PERSERVING(FOR3)665kcals,

33.4.gfat(13.3gsaturated),35.7g

protein,51.4gcarbs(15.1g sugars),

1.4g salt, 7.8g fibre

VERSIONTHREE

Salmonandminted pea

filoparcels

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERINGTIME2 MIN, OVEN TIME 20 MIN,

PLUS COOLING

CALUM’S

TIPS

Therecipemakesexcess

peapurée.Freezeleftovers,

thenreheattoservelater.

Popsomevinecherrytomatoes,

dressedinoliveoilandsalt,onthe

roastingtray 10 minutesbeforethe

parcelsareready– you’llhavea

complete meal in very little time.

• 2 x 250gsustainableskinless,
  bonelesssalmonfillets


• 4 filopastry sheets (20cm x 30cm
  each)


• 20g butter, melted

FORTHEMINTEDPEAPURÉE

• 250gfrozenpeas,thawed


• 15gbutter,melted


• 15gfreshmint leaves, roughly
  chopped


• ¼ tsp table salt

YOU’LLALSONEED...

• Foodprocessororblender;baking
  traylinedwithcompostable
  baking paper

1 Tomakethepeapurée,bring

a mediumpanofsaltedwaterto

theboil,dropinthepeas,allowthe

watertoreturntotheboilandcook

for2 minutes.Drainthepeas,put

half(125gcookedweight)intoa

foodprocessororblenderwiththe

meltedbutter,pulsetoa coarse

puréeandtransfertoa bowl.Refresh

theotherhalfofthepeasiniced

water,drain,thenstirthroughthe

puréedpeaswiththe mint and salt.

Setasidetocool.

2 Cuteachsalmonfilletdiagonally

intotworight-angledtriangles.Lay

a sheetoffiloona boardwithone

shorteredgefacingyou.Lightly

brushwithmeltedbutter.Layone

triangleofsalmoninthebottom

thirdofthepastrysothelong

diagonaledgerunsfromthebottom

rightcornerupandacrosstothe

left-handside.Trimbothlongedges

ofthepastrysotheyextend1cm

beyondtheedgesofthesalmon.

Discardthetrimmings.

3 Spread2 tbspofthepeamixture

overthesalmon.Slideyourhand

underthepastrysheetandtightly

foldthebottomleftcornerofthe

pastryandsalmonupandover

diagonallytotheright.Next,foldthe

bottomrightcornerupandoverin

linewiththelongedgetomakea

tighthorizontalfold.Makea third

folddiagonallytotheleft,following

theshapeofthesalmonandfolding

acrossfrombottomrighttotopleft.

4 Continueinthisway,foldingthe

salmonuphorizontally,then

diagonally,untilyouhavea neat

triangularpastry-wrappedparcel.

Putonthelinedtray.Repeatwith

theremainingsalmon,peapurée

andfilosheets(seeCalum’stips).

5 Heattheovento210°C/190°Cfan/

gas6½.Givetheparcelsa final

brushofmeltedbutter.Putthetray

inthehotovenandbaketheparcels

for 20 minutesoruntilthepastry

iscrispandgolden.Servewith

roastedvinecherry tomatoes (see

Calum’stips).

PERPARCEL513kcals,28.1gfat

(8.5gsaturated),33.3gprotein,

29.4gcarbs(2.3g sugars), 0.9g salt,

4.9g fibre