ingredients
serves 4
3/8 cup butter
1 small onion, finely chopped
4 ounce button mushrooms, sliced
5/8 cup All purpose flour
1/2 pint milk
salt and pepper
3/4 pound cooked salmon (fresh or canned), flaked
1 hard boiled egg, chopped
1 x 17.25 ounce package frozen puff pastry, thawed
beaten egg to glaze
method
1. Melt the butter in a saucepan and fry the onion in it for 5 minutes, until soft.
2. Add the mushrooms and fry them for 2 to 3 minutes. Stir in the flour and cook for 1 minute, then gradually add the milk, bring to the boil and cook for 2 to 3 minutes, stirring.
3. Season, mix in the fish and chopped egg and leave to cool.
4. Roll out the pastry thinly to give a 12 inch square. Pile the filling in the centre and brush the edges with beaten egg.
5. Bring the two opposite corners of pastry to the centre of the filling and secure by pinching them together. Bring up the other two points and press these together to form an envelope shape.
6. Press and secure the pastry edges together and flute the seams. Decorate the top with pastry leaves made from any pastry trimmings and glaze with the beaten egg.
7. Place on a dampened baking tray and cook in a hot oven (220°C, 425°F) for 30 to 40 minutes, until crisp and golden.
Serve hot or cold.
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