For the Filling:
180g hot smoked salmon, flaked
1 small leek, sliced
2 spring onions, sliced
Small bunch of fresh dill, roughly chopped
Zest of 1 lemon
2 x pack of ready rolled puff pastry
1 egg, beaten
For the Tzatziki:
250g FAGE Total
1 large garlic clove, crushed
½ cucumber, de seeded & finely diced
Juice & zest of ½ lemon
Handful of fresh mint leaves, roughly chopped
- Preheat the oven to 200°C / Fan 180°C / Gas Mark 6 and place a baking sheet lined with baking paper in the oven. Cook the pancetta in a large pan for a few minutes, then add the leek and spring onion and cook for another 5 – 10 minutes until soft. Gently stir in the spinach, salmon, lemon zest and dill, and cook for a further 2 minutes, or until the spinach has just begun to wilt.
- Roll out the pastry and cut 4 x 16cm circles, using a saucer as a guide. Re-roll the remaining pastry and cut out a further 2 x 16cm circles. Divide the salmon mixture roughly into six and spoon into the centre of each pastry round, leaving a 2cm border. Brush the border with a little beaten egg, bring up the sides and fold over, sealing well along the seam, crimping the edge with your thumb and index finger as you go. Place the turnovers on to a large plate or dish, brush all over with the rest of the egg and chill for 15 minutes.
Bake the turnovers on the heated baking sheet for 25-30 minutes, or until golden and crisp. Meanwhile, for the dip stir the garlic, cucumber and mint into the yoghurt, then add a squeeze of lemon with some seasoning to taste. Serve with the warm pasties.