Seafood, spinach and asparagus puff-pastry cloud

Cut one sheet of pastry into a 25cm–30cm (10in–12in) circle. Place it on a parchment- lined baking tray and prick all over with a fork. Cut the remaining sheets of pastry to the same size, then cut inner circles so you are left with rings of about 5cm (2½in) width and three circles.

- Melanie Johnson

Serves 4
Ingredients

• 4 sheets all-butter, pre-rolled puff pastry

• 1 egg, beaten

For the filling

• 150g asparagus, woody ends removed and halved

• 2tbspn olive oil

• 2tbspn unsalted butter

• 200g scallops

• 300g skinless salmon, diced

• 200g raw prawns

• 1 shallot, finely diced

• 2 cloves garlic, grated

• 100ml dry white wine

• 200ml double cream

• 1 lemon, zest and juice of

• 1 tspn Dijon mustard

• 200g baby spinach leaves