1 packet store-bought flaky puff pastry
300g fresh salmon fillet, in 1cm chunks
1 tbs extra virgin olive oil
2 tbs fresh dill, roughly chopped
pinch of salt
2 potatoes, peeled, diced and cooked until tender
200g frozen baby peas, defrosted and
lightly pulsed in the food processor
3 tbs Italian parsley, roughly chopped
half a cup of cottage cheese
zest of one lemon
1 egg, whisked
For the pie shells:
On a floured bench spread out your pastry. Using a saucer and a small knife cut out six circles of pastry. Next, using a tea cup and knife, cut six smaller circles of pastry. Set these aside in the fridge.
For the filling:
Pre-heat oven to 180˚C.
Mix the salmon with the chopped dill, olive oil and a pinch of salt. Put two teaspoons of salmon in the bottom of each pie. Put one to two teaspoons of cooked potato on top of the salmon.
Elliot and Victoria Warne are parents of three rambunctious boys and owners of Titirangi café and catering business Vevo.