Salmon & Vegetables Pasties
November 21, 2016
"Love salmon and pasties and this recipe from Recipe+ August'16 looks like a good one. Have not included 30 minutes chill time in the times."
- Serving Size: 1 (94.9 g)
- Calories 140.1
- Total Fat - 7.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 41.2 mg
- Sodium - 176.6 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 0.6 g
- Sugars - 3.9 g
- Protein - 9.3 g
- Calcium - 60.7 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Grease and line 2 oven trays with baking paper.
Divide pastry into 8 equal portions and roll each to a rectangular shape and place on prepared trays and cover with plastic food wrap and chill for 30 minutes.
Melt butter in a saucepan over moderate heat and cook and stir onion and garlic for 2 minutes or until soft and then add flour and cook and stir until combined.
Gradually whisk in milk until smooth and combined, bring to the boil and then reduce heat and simmer, stirring for 4 minutes or until sauce thickens.
Remove from heat and add salmon, mustard, frozen vegetables, breadcrumbs and chives and mix well, season to taste and then cool for 15 minutes.
Preheat oven to 200C/180C fan forced.
Using a rolling pin, roll out each dough portion to a 22cm by 16cm rectangle, 5mm thick.
Spoon 1/2 cup of filling down the centre of the pastry, leaving a 4cm border at each end.
Brush with some of the egg.
Fold ends to enclose, roll to enclose sides and place, seam side down on prepared trays.
Using a sharp knife, cut several small slits on top of pastry and then brush with egg and sprinkle with parmesan and bake for 20 minutes or until golden brown.
Tips & Variations
No special items needed.