Ingredients:
210 g pink salmon, drained
1 medium carrots, grated
1 1/2 cups grated cheese
1 medium onions, finely chopped
1/2 cup mayonnaise ( increase if too dry)
1 tablespoon curry powder ( or to taste)
2 sheets pre-rolled puff pastry sheets
1 eggs, lightly beaten
Directions:
Remove large bones and skin from salmon. Flake salmon and crush fine bones.
Combine salmon, carrot, cheese, onion, mayonnaise and curry powder. Add extra mayonnaise if mixture is dry and crumbly. The mixture should be “sticky”.
On a greased oven slide, place one sheet of frozen puff pastry. Spread salmon mixture over sheet, leaving about 1 inch edge.
Top with other sheet of puff pastry and press around edges to seal.
Cut 3 slits into the top sheet of pastry to allow filling to vent steam.
Brush pastry lightly with beaten egg and bake in a hot oven, 220 C, for 15-20 minutes or until golden.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.