Preheat the oven to gas mark 6 or 200 degrees.
Fry the salmon in a little oil until it begins to flake.
Once it has cooked, remove the skin and flake into a bowl.
In the same pan, fry off the spinach and parsley until wilted, then blitz it in a food processor.
Add the spinach and parsley to the salmon, then add the lemon juice, creme fraiche and season well.
Unroll the pastry and cut into four equal rectangles.
On two of the rectangles, place the salmon mixture into the centre and squash down. Leave a 1cm border around the filling for attached the pastry lid.
Beat the egg and brush around the 1cm border.
Place the rectangle of pastry on top, and seal to the egg.
Score the pastry with a knife (I did a criss cross diamond pattern), then brush with egg.
Bake in the oven for 25-30 minutes or until a crisp, golden brown.
Serve with green vegetables.