HOMEMADE SALMON AND CREAM CHEESE PIE

MAKES 6 PREPARATION: 30 MIN CHILLING: 15 MIN BAKING: 15-20 MIN

PASTRY

310ml (1¼c) cake flour

1 ml (¼t) salt

125g unsalted butter, cubed 60ml (¼c) cold water SALMON FILLING

500g smoked salmon offcuts juice of 1 lemon

1ml (¼t) salt

1 clove garlic, finely chopped 1 onion, finely chopped

5ml (1t) chilli powder 50g fresh parsley, chopped 80g fresh basil, chopped

TO ASSEMBLE

a little melted butter for brushing the pastry

70g cream cheese plus a little extra to garnish

1 egg, whisked and thinned with a little milk for brushing the pastry roughly chopped parsley leaves to garnish Preheat the oven to 180°C and grease a baking sheet with butter or olive oil.

1 Pastry Combine the flour and salt in a large bowl and add the butter. Using your fingertips, rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.

2 Using a knife, stir in just enough of the cold water to bind the dough together.

3 Wrap the dough in clingfilm and chill in the fridge for 10-15 minutes.

4 Filling Combine the salmon, lemon juice, salt, garlic and onion in a bowl. Mix in the chilli powder, parsley and basil.

5 To assemble Roll out the pastry and cut into 12 equal rectangular pieces. Put 6 rectangles on the prepared baking sheet and brush with a little melted butter.

6 Divide the salmon mixture and spread it evenly over the 6 rectangles. Leave a little border at the edges. Dollop the cream cheese on top.

7 Put the remaining rectangles on top, stretching if necessary, to make sure all the filling is covered by the pastry. Using a fork, press down and seal the edges. Brush the tops with the egg mixture.

8 Bake for 15-20 minutes until the pastry is golden brown. Remove from the oven and cool to room temperature before serving. Garnish with a dollop of cream cheese and roughly chopped parsley leaves and serve.