Salmon couscous pasties

Salmon couscous pasties
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 40 minutes to cook

Try our twist on the usual pasty recipe – made with a fabulous combination of salmon, saffron and couscous.

Nutrition: per serving

Calories
553kcals
Fat
31.5g (13.2g saturated)
Protein
10.6g
Carbohydrates
44.5g (3.8g sugars)
Fibre
0.5g
Salt
1.8g
Calories
553kcals
Fat
31.5g (13.2g saturated)
Protein
10.6g
Carbohydrates
44.5g (3.8g sugars)
Fibre
0.5g
Salt
1.8g

For the main recipe

Ingredients

  • Knob of butter
  • 1½ tbsp olive oil
  • 1 leek, sliced
  • 200g couscous
  • 300ml vegetable stock, hot
  • Grated zest and juice of 1 lemon
  • Pinch of saffron threads
  • 4 hot-smoked salmon fillets (360g pack), flaked
  • Small bunch of fresh dill, chopped
  • 500g puff pastry block
  • Plain flour for dusting
  • 1 medium free-range egg, beaten

For the dip

  • 1 garlic clove, crushed
  • ½ cucumber, deseeded and finely diced
  • 200ml Greek yogurt
  • Squeeze of lemon juice

Method

  1. Heat the butter and a splash of the oil in a pan, then cook the leek for 10 minutes until soft. Remove to a bowl to cool. Meanwhile, put the couscous into a shallow bowl, pour over the hot stock, remaining oil and lemon juice. Add the saffron, stir, then cover with cling film and leave for 5 minutes. Fluff with a fork and season. Leave to cool.
  2. Gently stir the salmon, dill, lemon zest and leeks through the couscous. Roll out the pastry on a lightly floured surface to the thickness of a pound coin and cut into 4 x 17cm circles, using a saucer as a guide. Spoon some of the couscous and salmon mix into the centre of each circle, leaving a 2cm border. Reserve the rest for lunch the next day. Brush the border with a little beaten egg, bring up the sides and seal well along the seam, crimping the edge. Put the pasties on a tray lined with baking paper, brush all over with egg and chill for 20 minutes. Preheat a baking sheet in the oven to 200°C/fan180°C/gas 6.
  3. Bake the pasties on the baking sheet for 25-30 minutes until crisp, golden and piping hot. For the dip, stir the garlic and cucumber into the yogurt, then add a squeeze of lemon and some salt and pepper. Serve the dip alongside the warm pasties.

delicious. tips

  1. For leftovers lunch: Soft boil 2 large free-range eggs, then cool, peel and quarter. Toss with leftover salmon and couscous filling, then fold through a spoonful of the yoghurt dip. Spoon into plastic containers and keep chilled overnight. Eat with toasted flatbreads.

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