Salmon pasties

Lightandfragrantwithahintofspice,thesesalmon andbroccolipastiestastedeliciousstraightoutof theoven.Alternatively,letthemcooldowntoroom temperatureforagreat(butmessy!)packedlunch.

2tbsp olive oil ½ medium onion, diced 75g broccoli, chopped 2 cloves garlic, chopped 2tbsp butter 1tbsp plain flour 1tbsp curry powder 240ml milk 400g pre-made puff pastry 2tbsp Greek yoghurt 280g salmon, skinned and diced into 1in cubes 3tbsp fresh parsley, chopped Salt & pepper 1 egg and a dash of water

1 Preheat the oven to 200˚C. Heat the olive oil and fry the onion for 3-4 mins until soft, then add the broccoli, garlic and butter. Fry for another minute, then add the flour and curry powder before combining thoroughly.

2 After a minute, slowly pour in the milk, stirring continuously to avoid lumps. Bring to a simmer then reduce heat to low, cover, and cook for 5 mins to soften the broccoli. Stir and reduce to the consistency of double cream. Remove from heat.

3 Cut the puff pastry into four pieces, weighing 100g each. Roll out pastry with a rolling pin (dusting surface with flour to stop it sticking) until it’s the thickness of a £1 coin and the size of a dinner plate. Repeat this process until you have four pastry portions.

4 Fold the yoghurt, salmon, parsley and seasoning into the broccoli mixture, then place a quarter of the filling into the middle of each of the four parcels. For each pasty, bring two sides of the pastry together, pinching it closed as you go. Bring up the edges and pinch closed.

5 Whisk the egg with dash of water to create an egg wash, and lightly brush over the four parcels. Place on a baking tray lined with baking paper and cook for 20 mins.

TIP To transform this pasty into a main meal, serve with a nice green side salad and a handful of chunky chips.