Ocean trout, spinach and mustard hand pies

Use skinless salmon fillets instead of ocean trout fillets, if preferred.

SERVES 4 PREP AND COOK TIME 50 MINUTES

400g baby spinach leaves

2 tablespoons dijon mustard

⅔ cup (200g) whole-egg aioli

2 teaspoons finely grated lemon rind 1 tablespoon honey

¼ cup chopped fresh dill, plus extra for serving 2 tablespoons chopped fresh chives 2 tablespoons finely chopped fresh tarragon 600g skinless ocean trout fillet, pinboned, cut into 6 even-sized pieces

3 sheets butter puff pastry (375g), cut in half 1 egg, beaten lightly

1 Bring a large saucepan of salted water to the boil. Add spinach; blanch for 1 minute. Drain well; immediately place in iced water until cold. Drain; squeeze out excess moisture. Pat very dry with paper towel. Finely chop spinach; place in a medium bowl.

2 Combine mustard, aioli, rind, honey and herbs in a small bowl. Add 2 tablespoons to spinach mixture.

3 Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.

4 Lay a piece of trout on one side of each pastry piece; top each with a quarter of the spinach mixture. Fold over pastry and seal edges, turning the ends over. Cut three slits across the top of the pastry to allow steam to escape; brush with egg wash.

5 Place ocean trout parcels on the lined oven tray. Bake for 25 minutes or until the pastry is golden and puffed.

6 Serve hand pies with remaining mustard herb mayonnaise. Not suitable to freeze or microwave.