Salmon & Vegetables Pasties

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.