Salmon Wellington

Finely chop the onion, mushroom and garlic

Fry gently with a splash of olive oil until soft 

Add the spinach (I roughly chopped the spinach before frying)

Fry until spinach has softened slightly

Add salt and pepper to taste

Cut pastry block in half, roll out each piece to about an inch wider/longer than the edge of the salmon 

Put one piece of rolled pastry on a well oiled baking sheet and place the salmon in the middle

Spoon the spinach mixture on top of the salmon

Top with the other piece of pastry - make sure the edges are well sealed! - I slashed the top of the pastry being careful not to cut all the way through)

Brush with beaten egg 

Cook on 180ºC/360ºF/Gas 4 for 40-45 mins