Quick Fish Parcels

Ingredients

• 275g packet ready-rolled puff pastry
• four 92g frozen cod portions
• 4 tsp Colman’s Dijon Mustard
• 1 large tomato, thinly sliced
• Beaten egg

Preparation

1. Cut the pastry into four equal pieces. If necessary, roll out each piece to a size, which will completely enclose the cod portion.
2. Spread 1 teaspoon mustard over a frozen cod portion and place, mustard side down on the pastry. Lay a quarter of the tomato slices on the top of the fish. Brush the pastry edges with a little water. Fold the pastry over the fish, pinching the edges together to make a neat parcel. Repeat with the remaining, pastry, mustard, fish and tomato.
3. Arrange the parcels, seam side down, on a baking sheet. Brush with the beaten egg.
4. Cook at 220 deg C, 425 deg F, Gas No 7 for about 30 minutes until puffed and golden brown. Serve with new potatoes and green beans or a green salad