125g hot smoked salmon or trout, skin removed and flaked
20g unsalted butter
1 pink shallot, peeled and diced
1 clove garlic, crushed
1 ½ cups frozen peas
1 tablespoon finely chopped mint leaves plus some extra for garnish
1 tablespoon lemon juice
sea salt flakes and freshly ground black pepper
80g feta, crumbled
Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
Place pastry sheet on a clean kitchen bench lightly dusted in flour. Roll pastry to 32cm x 32cm, cut in half so you have two rectangles, then cut each of those rectangles in half, you should have 4 pieces of pastry, cut each piece into 4 equal sized squares to give you 16 units. (See notes in ingredients listing)
Line two baking trays with baking paper and spread the pieces of pastry across both trays, place another sheet of baking paper on top of the pastry on both trays, now place a second baking tray on top of that (you will have 4 baking trays all together, if you don’t have enough trays, place the extra pastry in the fridge and work with one batch at a time).
Place trays in a preheated oven and bake for 15 minutes, then remove top baking tray and baking paper and continue to bake for a further 5 to 10 minutes or until golden.
Meanwhile, place butter in a small saucepan over a low heat until melted. Add shallot and garlic, stirring until well coated. Cover and cook for 5 minutes or until shallot is soft.
In a separate small saucepan, bring water to the boil and add frozen peas. Return to the boil and cook for 1 minute. Remove from heat, drain and rinse with cold water.
Place cooked peas, shallot mixture, mint, lemon juice, salt and pepper together in a small food processor, pulsing until mixture is roughly chopped. Spoon mixture into a small mixing bowl and allow to cool.
To serve, break each baked piece of pastry in half, top with the smashed pea, hot smoked salmon, feta and finely sliced mint.
Note: This dish makes 32 serves but if you want tiny little bite size pieces, cut each piece of pastry in half again.