Seafood Stuff Puff Pastry with Caper Mint Salsa - I Feel Like Cooking

Ingredients

• 1 1/2 C each, chopped, uncooked deveined shrimp, and Dover sole filets
• 1/3 C fresh tarragon
• 2 T olive oil
• Kosher salt
• 1 T flour
• 1 T milk
• Extra flour for dusting
• 2, ready to bake thawed puff pastry sheets*, (Pepperidge Farm, 17.3 oz. package)
• 1 egg and 1 t cream blended, for brushing onto pastry
• 1 C chopped fresh parsley
• 1/3 C fresh chopped mint
• 3 T capers drained
• 2 small cloves garlic, chopped
• 1 small can anchovies, oil and all, chopped
• Olive oil to moisten, about 3 T
• Kosher salt, about ½ t
• 2 t red wine vinegar