Salmon tarts

Makes 8

250g salmon fillets, skinned and cubed 200g strong flour, plus extra for dusting 1 egg, plus 1 yolk 90ml ice-cold water 200g unsalted butter, plus extra for greasing 1 tbsp single cream zest and juice of 1 lemon 2 tbsp chopped curly parsley ½ fennel bulb, finely sliced sea salt and black pepper

Place the strong flour and a pinch of salt in a large mixing bowl. Add the egg yolk and ice-cold water and stir together. Knead with one hand for 1-2 mins to bring together into a ball of dough. Dust a clean work surface with flour, then roll out the dough with a rolling pin to a square approximately 30cm on each side. Place the butter in between two sheets of baking paper and pound with a rolling pin until it makes a flat square approximately half the size of the pastry. Place the butter diagonally on top of the pastry and fold the corners of the dough over the butter to reach in the middle like an envelope. Turn it over and dust with flour, then roll into a rectangle approximately 30cm long. Fold the bottom third halfway up the rectangle, then fold the remaining third over that. Turn 90°C so the folds are facing the front, then roll out to a rectangle again. Repeat the above folding process twice, then wrap in cling film and leave to chill for another 30 mins. On a surface dusted with flour, roll out the pastry into a rectangle once more. Repeat the process three times, then re-cover and leave to chill for 30 mins. Place the salmon cubes in a bowl along with the cream, lemon zest and juice, and the curly parsley. In a separate bowl, place the sliced fennel and cover with boiling water. Let stand for 5 mins, then refresh with cold water, drain and season with pepper. Set aside. Preheat the oven to 200°C/gas mark 6. Roll the pastry out to a 42 x 28cm rectangle and cut out 24, 7 x 7cm squares with a cutter. Place eight squares on a flat oven tray greased with butter. Cut inner, smaller squares away from all of the remaining pastry squares. In a small pot, beat the egg and brush on the borders of the full pastry squares on the tray. Place one of the hollow square shapes on top, then brush with egg and place on another, to make pastry nests. Brush the top layer with egg. Fold the fennel strips to fit inside the cases, then spoon in the fish mixture on top. Bake for 20-25 mins until fluffy and golden. Allow to cool slightly before serving.