Salmon, Prawn and Tarragon Pies

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted (you will need two packets of pastry if replicating our fish scale pattern)
• 600g fresh salmon fillets, skinned
• 2 tablespoons olive oil
• 2 French shallots, finely chopped
• 75g butter
• 75g plain flour
• 150ml dry white wine
• 225ml milk
• 375ml thickened cream
• 10-15 prawns, peel and cooked
• Zest of 1 lemon
• 350g frozen peas
• 1.5 tablespoons finely chopped tarragon
• 1 egg, beaten