Salmon Pasties
Ingredients
3 Tassal Tasmanian salmon fillets, skin off
6 sheets of prepared shortcrust pastry
1 egg, beaten
2 Tbsp water
2 potatoes, peeled & diced
100g peas
200g pumpkin, peeled & diced
1 tsp Moroccan seasoning
1 tsp sesame seeds
1 cup tomato chutney
Method
Pre-heat oven 200˚C. Dice Tassal Tasmanian salmon fillets into small pieces. Combine the salmon with the diced potatoes, peas, pumpkin and Moroccan seasoning and mix well. Cut the pastry sheets in half diagonally to form a large triangle. Place ¹/³ cup of the salmon mixture onto one half of the pastry and brush the edges with the beaten egg. Fold the pastry over the mixture, rolling the edges to enclose securely. Brush the surface with a little egg mixture and sprinkle with sesame seeds. Place pasties onto a lined oven tray and bake in the pre-heated oven for 15 minutes until puffed and golden. Repeat with remaining pastry and filling. Serve hot with chunky tomato chutne
