Salmon couscous pasties

Name: Salmon couscous pasties
Yield: Serves 4
Cuisine: British recipes
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

Easy
April 2012

Easy
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.

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

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

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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

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

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.

Method

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.

delicious. tips

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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