Salmon & Vegetables Pasties

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 15 servings


  • 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

Step 1

Grease and line 2 oven trays with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat and add salmon, mustard, frozen vegetables, breadcrumbs and chives and mix well, season to taste and then cool for 15 minutes.

Step 6

Preheat oven to 200C/180C fan forced.

Step 7

Using a rolling pin, roll out each dough portion to a 22cm by 16cm rectangle, 5mm thick.

Step 8

Spoon 1/2 cup of filling down the centre of the pastry, leaving a 4cm border at each end.

Step 9

Brush with some of the egg.

Step 10

Fold ends to enclose, roll to enclose sides and place, seam side down on prepared trays.

Step 11

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.