CURRIED SALMON PASTRY

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Curried Salmon Pastry image

My dad used to make this one when I was a kid. I think the original recipe was adapted from a Women's Weekly cookbook. I cook this from memory and by eye so I'm not sure that my measurements will be 100% accurate. This is great served hot or cold.

Provided by OzLolly

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

210 g pink salmon, drained
1 medium carrot, grated
1 1/2 cups grated cheese
1 medium onion, 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 egg, lightly beaten

Steps:

  • 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.

Nutrition Facts : Calories 692.4, Fat 47.2, SaturatedFat 13.8, Cholesterol 70.3, Sodium 662.4, Carbohydrate 47.3, Fiber 2.2, Sugar 3.2, Protein 20.4

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