- Heat the oil in a wok or large frying pan until very hot, then stir fry the vegetables, beans, garlic and ginger for 2-3 minutes until just starting to soften. Transfer to a heatproof dish and leave to cool.
- Mix the soy sauce, honey and sesame oil together and put to one side.
- When ready to cook, preheat the oven to 200°C, Fan 180°C, Gas Mark 6. Unroll the pastry and cut into 4 equal-sized rectangles. Carefully score the pastries all the way round approx. 1cm inside the edge using a sharp knife. Carefully brush the edges with beaten egg.
- Mix half the sweet soy and sesame mixture into the cold vegetables then divide between the centres of each pastry. Lay a salmon fillet sideways on top of each and brush with the remaining sweet soy and sesame mixture.
- Transfer to a large, lined baking tray, sprinkle the salmon with the sesame seeds and bake for about 25 minutes until puffed up, golden and cooked through.
- To serve, arrange on a serving platter and sprinkle with spring onion. Serve with stir fried baby corn, sugar snap peas and tenderstem broccoli and accompany with sweet chilli sauce.
Chef’s Tip:
For the perfect green stir fry for these delicious pastries, slice vegetables to the same thickness for even cooking. Slice mangetout into strips. Halve spring onions then slice lengthways to make even strips. For choi sum, slice off the stalks and cut these thinly, then roughly chop the leaves. Use the finest stems of tenderstem for best results and divide into small florets then slice the stems finely.
