Ingredients

• 55g/2oz unsalted butter
• plus extra for greasing
• 1 leek
• trimmed and thinly sliced
• 30g/1oz plain flour
• 150ml/¼ pint milk
• warmed
• 50ml/2fl oz dry white wine
• 1 heaped tsp grainy mustard
• 225g/8oz fresh salmon fillet
• skinned and cubed
• 50g/1¾oz mature cheddar cheese
• grated
• 1 tbsp dill
• finely chopped
• 2 tbsp double cream
• 3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in)
• 6 small sprigs dill
• to garnish

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter.
• Melt half the butter in a medium saucepan. Add the leek
• cover with a lid and simmer for about 5 minutes until tender. When soft
• sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk
• stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil
• simmer until the sauce is thick again. Add the mustard and salmon pieces
• reduce the heat and gently simmer
• stirring from time to time for about 3–4 minutes
• until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese
• dill and cream. Set aside.
• Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes
• or until golden-brown and crisp.
• Just before serving
• spoon the filling into the pastry cases and decorate each with a sprig of dill.