Salmon couscous pasties
- April 2012
- Serves 4
- 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.
- 31.5g (13.2g saturated)
- 44.5g (3.8g sugars)
For the main recipe
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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