Pre-heat oven to 200’C. Heat butter in a non-stick frying pan. Add onion and garlic and cook over medium-high heat for 1-2 minutes. Add wine and cook a further 1-2 minutes.
Place GRAVOX Sauce Mix in a heat proof jug, and water and stir vigorously until smooth. Mix in milk, salmon and dill and combine with onion mixture.
Cut 6 x 12cm diameter circles out of the pastry and place in a 6-pan Texas muffin non-stick tin. Fill each one with seafood mix. Decorate with left over pastry if desired.
Bake for 15-20 minutes or until pastry is puffed and golden.