Ingredients 400 g potatoes, peeled
20 g butter
About 30 ml of cream
½ cup cheese, grated
210 g tin red salmon, skin removed, drained and flaked
½ tbsp dill, chopped
2 spring onions, diced finely
2 sheets ready puff pastry
1 small egg for glazing
Cut the potatoes into small pieces and cook in water until tender.
Mash them with the butter and the cream until there are no lumps.
Put some baking paper on an oven tray, or grease it if you prefer.
Add the cheese, salmon, dill and spring onions to the mashed potato, and mix well.
Preheat the oven to 200°/180° fan forced.
Cut each defrosted pastry sheet into four squares. I then stretched the pastry out as I like it thin.
Put about ¼ cup of the potato mixture onto each square.
Lightly brush the edges of each square with the beaten egg.
Bring two corners up to the middle.
Bring the other two up to form a point, and press together to make a parcel.
Put them on your prepared baking dish, and brush them with the egg.
Bake for about 20 minutes, or until the pastry is golden brown.
Serve with a salad, though I just served with an avocado.
Note: If you want a stronger fish taste, use less potatoes