Salmon Pastries

1. Divide one puff pastry sheet into 4 squares. Place the squares on a greased baking tray. Cut the remaining 1/2 sheet of pastry into 1cm strips, and use to form a border around each square and pinch the corners with fingers to make a pillow effect. Lightly brush with milk.

2. Bake in a preheated oven at 200C for 15 mins or until golden. Remove and gently cut around the inside of the border, lightly press the centre down to flatten slightly.

3. Arrange spinach, John West Pink Salmon, feta and capsicum in the centre of the pastries and drizzle with reserved capsicum oil.