Salmon And Pea Puff Pastry Cups

• 1 tbsp butter
• 1 tbsp flour
• 1/2 cup hot milk
• 2 tbsp coarsely grated Swiss cheese
• 1 tsp coarse grain mustard
• 1/4 cup frozen peas, thawed
• 1 can (5 oz) pink salmon, drained and flaked
• 2 tsp chopped dill
• 2 None frozen puff pastry shells, thawed
• 4 oz cherry tomatoes

1. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper.
2. Melt butter in a small saucepan on medium heat. Stir in flour; cook and stir for 1 min. Remove from heat. Gradually whisk in hot milk until smooth. Return to heat. Cook and stir for 2-3 mins or until sauce boils and thickens. Remove from heat. Stir in cheese, mustard, peas, salmon and 1/2 of the dill. Season with salt and ground white pepper.
3. Place pastry shells on prepared pan; spoon filling into shells. Place tomatoes on prepared pan.
4. Bake for 12-15 mins or until pastry is golden and crisp and tomatoes split slightly. Serve pastry cups topped with tomatoes and remaining dill.

butter, flour, hot milk, swiss cheese, grain mustard, frozen peas, pink salmon, dill, pastry shells, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/25634 (may not work)