Salmon couscous pasties

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.