Preheat oven to 200°C.
Grease four shallow 15 cm ovenproof pie dishes or quiche dishes.
Roll out pastry on a lightly floured surface.
Roll to 2 mm thickness and big enough to line the pie dishes.
Divide pastry into four and line the pie or quiche dishes.
Prick the base of each pie with a fork, 1 cm apart.
Cover with cling wrap and allow to rest in refrigerator while preparing the filling.
Beat the milk and ricotta together in a bowl.
Add the eggs and cheese and mix well. Season to taste.
Arrange the salmon and peas in the base of each pastry case.
Fill with the egg mixture.
Brush the pastry sides with the egg for glazing.
Bake for 30 minutes or until filling is set and golden in colour.
Remove from heat and serve garnished with rocket leaves and chopped fennel.