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This recipe has a hint of Thai flavours which makes it wonderfully tasty.
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Firstly, lay the pastry on a buttered sheet of baking parchment and place it in the fridge.
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Heat the sesame oil in a frying pan, whisk the eggs together, then add to the pan and cook to make a thin omelette.
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Put aside to cool (keep approx 1/4 of an egg, to glaze the pastry).
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Roughly chop the pak choi.
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Finely chop the coriander, lemongrass and chillies and mix with the grated garlic, ginger and lime zest.
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To assemble: take the pastry out of the fridge.
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Trim the omelette so that it is roughly the size of the salmon.
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Place the omelette in the middle of the pastry, then cover the omelette with the pak choi, followed by the salmon.
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If the salmon tail is thin, fold it over on top of itself so that the salmon is roughly an equal thickness.
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Sprinkle the spice mixture over the salmon and a little of the lime juice.
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Fold the pastry over the salmon making a neat parcel.
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Where it joins, use the egg wash to glue it together.
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Trim the excess so that you dont have lumps of pastry (as they will not cook).
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If you have excess pastry you can cut-out some shapes and decorate the top before using the egg wash to glaze the pastry.
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Place on a preheated baking sheet, in a preheated oven at 180C for 30 minutes, or until the pastry is crisp and golden.
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Serve hot with new potatoes.
