Ingredients 1 tin 210 g red salmon
425 g peeled potatoes
1 tbsp walnuts, chopped finely
25 g butter
40 ml cream
70 g grated cheese
1 tbsp chopped dill
2 spring onions, sliced finely
2 sheets puff pastry
Small beaten egg for brushing
Preheat the oven to 180° fan forced or 200°.
Cut the potatoes up and cook until tender. Drain, and mash with the butter and the cream until there are no lumps.
Add the cheese, salmon, dill, finely sliced walnuts, and spring onion to the potato mash, and mix well.
Cut each pastry sheet into four pieces and divide the salmon mixture onto the squares.
Lightly brush the edges with the beaten egg, and bring all four corners of the pastry to the centre to form a point. Press together to make a parcel.
Put some baking paper on an oven tray and place the parcels onto this. Glaze with the egg.
Bake for about 15 - 20 minutes or until the pastry is golden brown.
I served with some parsley, tomato and spring onion salad, with Ranch dressing.