• 12 Short pastry circles
• 12 Puff pastry circles
• 600 ml Béchamel sauce
• 400 g Boneless hot smoked trout fillets
• 100g Baby spinach leaves
• 2 Egg yolk
• Mixed soft herbs
• Optional sliced truffle and a drizzle of truffle oil

• Grease pie tins and line with short pastry.
• Wilt spinach in a saucepan with a little water, then drain, squeeze out excess water and chop roughly.
• Add sauce and spinach in to a bowl, flake in the smoked trout.
• Gently mix then fill into the prepared pie shells.
• Brush edges of pastry with egg yolk and top with puff pastry.
• Brush with egg yolk, bake in the oven at 180c until golden.
• Top with mixed soft herbs, optional slices of truffle and a drizzle of truffle oil.