Serves 4

Ingredients

150g spinach, washed
Plain flour, for dusting
500g block of puff pastry, removed from the fridge 20 minutes before needed
Grated zest of 1 lemon
150g cream cheese
1 tbsp finely chopped chives
Salt and pepper
1 x 350g skinless salmon fillet, cut into 4cm (1½in) cubes
1 egg, beaten
1 tbsp white sesame seeds – optional

1 tbsp nigella seeds – optional

Method

Preheat the oven to 200°C (180°C fan/gas mark 6) and line a baking tray with baking parchment.

Put the washed spinach in a microwaveable bowl, cover and zap on high for two minutes or until well wilted, or wilt it in a dry pan. Place the spinach in a sieve and press it with a spoon to remove as much water as possible. Roughly chop and leave to cool a little.

Dust a clean work surface with a little flour and roll out the pastry into a large square about the thickness of a pound coin.

Cut the square of puff pastry into quarters to form four smaller squares.

Mix the cooled spinach in a bowl with the lemon zest, cream cheese and chives, and season with a little salt and pepper.

Place the four squares of pastry on the lined tray and divide the cream cheese mixture and cubed salmon between them, placing it towards the edge of one corner of each of the squares.

Brush the beaten egg around the edge of the pastry and then fold the opposite corner of pastry over the filling to form a triangular shape.

Press the edges together with a fork and brush the tops with more egg wash.

Sprinkle the tops of the pies with the seeds (if using) then bake in the oven for 15–20 minutes until golden brown and cooked through.

Remove from the oven, let them cool a little (so the pies aren’t too hot for little hands) and serve.

3 Joe Wicks recipes to see you through summer from The Body Coach’s new book