Name: Salmon pies
Cook time: 25 min
Total time: 25 min
Ingredients: 4 (sheets) puff pastry; 4 x(220g) skinless salmon fillets; 4 green onions (scallions), sliced thinly; 1 tablespoon finely chopped fresh dill; 1 tablespoon baby capers; 1 egg, beaten lightly

Ingredients

4 (sheets) puff pastry

4 x(220g) skinless salmon fillets

4 green onions (scallions), sliced thinly

1 tablespoon finely chopped fresh dill

1 tablespoon baby capers

1 egg, beaten lightly

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil a large oven tray; line with baking paper.

2.Place pastry sheets on a clean flat surface. Place one salmon fillet in the centre of each pastry sheet; season. Top salmon with green onion, dill and capers. Brush pastry edges with a little egg.

3.Working with one pastry sheet at a time, fold opposite sides of the pastry over the salmon. Fold other sides over to completely enclose salmon and form a parcel. Repeat with remaining pastry.

4.Place parcels, seam-side down, on oven tray. Using a sharp knife, score three diagonal lines across the top of each parcel (without cutting through pastry). Brush top of pastry with egg.

5.Bake parcels 15 minutes or until golden.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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