Salmon couscous pasties

  • Portion size: Serves 4
  • Takes 20 minutes to make, 40 minutes to cook
  • Difficulty: easy

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

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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
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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.
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Nutrition

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

For the main recipe

Quick wins & 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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