Step 1: Lightly oil four ovenproof dishes (1 1/2 cup capacity) and place on an oven tray.
Step 2: Combine bechamel sauce and mustard in a large bowl and add the salmon, sinach and peas and stir to combines and season with salt and pepper and divide mixture among prepared dishes.
Step 3: Cut pastry into quarters and place one quarter on top of each dish, pressing down corners to seal and brush with egg.
Step 4: Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp and serve with salad leaves.
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