Curried Salmon Pastry
- Reviews 2
Ready In: 30 mins
Serves: 6
Ingredients
- 210 g pink salmon, drained
- 1 medium carrot, grated
- 1 1⁄2 cups grated cheese
- 1 medium onion, finely chopped
- 1⁄2 cup mayonnaise (increase if too dry)
- 1 tablespoon curry powder (or to taste)
- 2 sheets pre-rolled puff pastry sheets
- 1 egg, lightly beaten
Directions
- Remove large bones and skin from salmon. Flake salmon and crush fine bones.
- Combine salmon, carrot, cheese, onion, mayonnaise and curry powder. Add extra mayonnaise if mixture is dry and crumbly. The mixture should be "sticky".
- On a greased oven slide, place one sheet of frozen puff pastry. Spread salmon mixture over sheet, leaving about 1 inch edge.
- Top with other sheet of puff pastry and press around edges to seal.
- Cut 3 slits into the top sheet of pastry to allow filling to vent steam.
- Brush pastry lightly with beaten egg and bake in a hot oven, 220°C, for 15-20 minutes or until golden.
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