Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll need:

375g pack ready-rolled puff pastry

200g spinach

1 tub Paysan Breton French Garlic & Herb cream cheese (150g)

100g smoked salmon, roughly chopped

2 tsp horseradish

Zest of half a lemon

Freshly ground black pepper

What to do:

1. Preheat the oven to 180 °C.
2. Unroll the ready-rolled puff pastry and using a 15cm circular cutter, cut out 4 circles and place on a lined baking sheet.
3. Prick the pastry with a fork all over and bake in the oven for 5-6 minutes until puffed up and a light golden colour.
4. Boil a pan of salted water and blanch the spinach for 1-2 minutes until wilted. Drain and set aside to cool. Once cool, squeeze out any excess liquid.
5. In a small bowl, mix the cream cheese, smoked salmon, spinach, horseradish, and lemon zest. Season generously with freshly ground black pepper.
6. Spoon the cream cheese mixture into the centre of each pastry case, leaving a border all around the edge.
7. Return the baking tray to the oven and bake for another 5-6 minutes until golden brown and the topping is piping hot.

Serve immediately and enjoy!