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
- 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
- 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.
- 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.
- 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.
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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