- Make the filling: Remove the pack of pastry from the fridge and, if time allows, leave it, still wrapped, at room temperature for 20 minutes. Preheat the oven to 240°C (220°C fan oven), gas 9. Put the salmon squares in a bowl and add the frozen broad beans and herbs. Season and mix well.
- Fill the puffs: Unroll the pastry, leaving it on its paper, then cut it into four 17.5 x 8.5cm pieces. Brush the egg lightly all over the pastry. Divide the salmon mixture among the pastry pieces, mounding it in the centre and leaving a border of pastry at top and bottom and keeping the long ends clear on either side. Place the ricotta cheese in small dollops on each mound of filling. Fold the long ends of the pastry up to meet over the filling and pinch them together at the top. Press the sides together to seal in the filling.
- Bake the pastries: Transfer the pastries to a baking sheet and brush with egg. Bake for 20 minutes or until puffed and golden.
- Make the tzatziki: While the pastries are baking, grate the cucumber into a sieve and press out the excess moisture over the sink. Mix the cucumber into the yoghurt with the garlic, if using. Transfer the tzatziki to a serving bowl and serve with the hot salmon puffs.
*For salmon, use cooked, peeled prawns or flaked, smoked mackerel.
*For broad beans, use frozen petits pois or sweetcorn.
*For fennel or dill, use watercress.
…speed it up
*Line the baking sheet with baking parchment or foil to save time washing up.
*Buy good-quality tzatziki instead of making your own.