Tomorrows Lunch

What can I cook using these items? I want to clear my pantry and use my lovely garden produce so here is the challenge.

• 50g butter, chopped
• 1 leek, trimmed, halved, washed, sliced
• 2 tablespoons plain flour
• 1 1/4 cups milk
• 1/3 cup grated smoked cheddar cheese
• 415g can pink salmon, drained, flaked
• 2 sheets frozen puff pastry, partially thawed
• 1 egg, lightly beaten
  • Method
  1. Step 1
     Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  2. Step 2
     Melt butter in a saucepan over medium heat. Add leek. Cook, stirring, for 6 to 8 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in cheese. Set aside to cool slightly. Add salmon. Stir to combine.
  3. Step 3
     Cut 1 pastry sheet into a 16cm x 24cm rectangle. Cut remaining sheet into an 18cm x 24cm rectangle. Cut 12 slits in larger sheet, leaving a 2cm border.
  4. Step 4
     Place smaller pastry sheet on prepared tray. Spread with salmon mixture, leaving a 3cm border. Brush border with egg. Top with larger sheet. Using a fork, press edges together to seal. Brush with egg. Bake for 25 minutes or until golden. Serve with salad.

It's a Leek and Salmon Tart, made for lunch tomorrow!