Ingredients List
- 1.5kg Jus-Rol Shortcrust pastry, thawed
- 500g Salmon fillet, skin removed
- 400g Cooked prawns, large or king sized ones are best for a moist fill
- 6 Tomatoes, diced
- 5-6tbsp Tomato purée
- Few drops of Tabasco sauce
- Salt and black pepper
- Beaten egg to glaze
Salmon, Prawn and Tomato Pies
Recipe for 16 Individual Pies
Preheat oven to 200°C/400°F/Gas Mark 6
Cut salmon into medium sized pieces and combine with prawns, tomato, purée and Tabasco sauce. Season with black pepper and very lightly with salt.
Roll out pastry and cut out 16 x 12.5cm/5" disc and 12 x 7.5cm/3" discs.(You will have to re roll pastry to achieve this).
Divide the salmon mixture between the large pastry discs and spread evenly over pastry leaving a good border all round.
Brush borders with beaten egg and lay the smaller circles of pastry over top of filling, then pinch up the borders all round to seal in filling.
Make a small steam hole in top of each pie and brush again with beaten egg.
Bake for 18-20 minutes until pastry golden brown.
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