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Salmon & Vegetables Pasties

Created by ImPat on November 21, 2016

1 recipe for shortcrust pastry (http://www.recipezazz.com/recipe/basic-shortcrust-pastry-25251)
60 grams butter
1 red onion, sliced (halved and thinly sliced)
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups milk
1 can (425 grams) pink salmon (drained, bones and skin removed and flaked)

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.