This recipe is a great trick to get children to eat fish. You can also use up extra vegetables like diced carrots, peppers to add extra nutritional value.
Approx price: £3.85 or 96p per person
Total time: 40 mins
- 150g flour
- 100g butter (place in freezer 20 minutes)
- 100mls water (cold) (approx)
- 1 can salmon (remove the skin, flake)
- 400mls milk
- 2 tablespoon cornflour
- 1 teaspoon parsley (dried)
- 8 tablespoon frozen green peas (defrosted)
- 1 lemons
- Oven Temperature: 350ºF – 180ºC – Gas Mark 4 – Moderate
- Sieve flour. Place the butter in the freezer to harden.
- Make the sauce by placing the milk onto boil. Save 4 tblsp of milk and mix with the cornflour.
- When the milk has boiled pour the cornflour paste in stirring continuously so that it doesn’t go lumpy.
- Bring to the boil again stirring until the sauce thickens.
- Turn down the heat and cook for 3 minutes.
- Add the parsley, flaked salmon, peas and season to taste. Stir gently and leave to cool.
- To make the pastry: Place flour into a medium sized bowl, the grate the very cold or frozen butter into it. Stir in gently. Add a pinch or two salt.
- Finally add enough water to make a dough. Tip: Keep the butter as cold as possible and use a knife to add the water. This disturbs the butter a lot less than a spoon or your hand.
- Once the pastry is made, knead for 1 minute. If the butter begins to melt place back in the fridge for 30 minutes.
- Divide into 8 pieces. Roll out each piece to the size of a saucer.
- Using a brush wet the sides of the pastry, fill with a spoonful or two of the salmon mixtures. Draw up to make a pastie and seal along the edge with a fork.
- Place on a greased baking tray. Brush with egg and pop into the oven for 15-20 minutes until golden brown in colour.