Salmon with beetroot en croute

If you're looking for a meal that's healthy, easy, cheap and quick, then this ticks all the boxes

Serves: 4
Cost: Approx £1.85 per portion
Preparation: 10 minutes
Cooking: 20 - 25 minutes

What you need:

• 1 (500g) pack puff pastry
• 20 slices Baxters Sliced Beetroot, drained
• 4 (150g) salmon fillets, skinned
• 1 egg, beaten
• Broccoli to serve

What you do:

1. Preheat the oven to 200ºC / Fan 180ºC / Gas Mark 6. Lightly oil a baking tray.
2. Cut the pastry into four pieces, then roll out each on a lightly floured surface until they measure 16 x 23cm (6.5 x 9.5in). Lay 5 slices beetroot in a row in the centre of the pastry, overlapping them. Lay the salmon fillet on top of them.
3. Brush the edges of the pastry with egg, then wrap them around the salmon and beetroot to make a neat parcel, sealing the edges together. Lay the parcels seam side down on the baking tray and make 3 holes in the top of the pastry - this will let steam escape.
4. Brush all over with beaten egg, then bake for 20 - 25 minutes or until the pastry is golden brown. Serve hot with green vegetables.

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