Salmon Pasties

Salmon Pasties

This dish is another result of a late supper with limited household ingredients. The filling is a white-sauce based roux with plenty of robust flavour from the salmon.  I had frozen puff pastry for this, however if you would prefer to make your own refer to my Good Butter Pastry recipe.


For the Filling:

1 tin pink salmon, skinned and boned

Few slices of smoked salmon, chopped very finely

1 cup vintage cheddar cheese

3 tablespoons plain flour

1 cup of milk, warmed

2 tablespoon or butter or margarine

2 spring onions, sliced

1 clove of garlic, crushed

1 teaspoon dried dill

1 tablespoon fresh parsley, chopped

Sprigs of thyme

Juice and zest of a lemon

Pinch of cayenne pepper

1 egg


Pastry (bought puff pastry sheets or Good Butter Pastry)

Good Butter Pastry

250 grams of Butter – very cold

250 grams plain 00 bakers flour or gluten free baking flour

1 egg yolk

1 teaspoon of lemon juice

A pinch of salt


Pre-heat oven to 220°C


For the Pastry:

Use a butter knife to cut the chilled butter through the flour until it is almost at breadcrumb consistency.  Add the lemon juice and salt, and if necessary a tiny amount of iced water – just enough to bring the pastry into a good dough.  As soon as the dough forms a ball, place in a bowl and refrigerate for at least 15 minutes.  Remove from the fridge – if you have stone work surfaces or a marble pastry slab use these to roll out your dough.  If not, or it is a particularly warm day, place a baking sheet in the freezer until very cold and use this as your work surface.  Carefully roll out the pastry to the desired thickness.  Bake at 220°C or until golden.


For the Filling:

Make a roux with the butter and flour, cooking out the raw flour taste well.  Add the garlic and spring onions, then add the milk to form a thick white sauce.  Add the herbs and salt and pepper and stir through the fish.  Add the cheese and combine into a robust filling mix – do not allow the mixture to become watery or runny.

Spoon tablespoons of the fish sauce into triangles of pastry and fold over the edges decoratively.  Pinch up all side to prevent leakage and place a single steam hole in the centre of the pastie.

Glaze with a beaten egg and bake in a hot oven for 15 minutes or until the pastry is golden and crisp.

Should yield at least 6 fairly generous pasties – enough to keep a couple for lunch the next day.