SALMON PASTIES
FOR 3 PEOPLE WHO ARE VERY HUNGRY OR MAKE THEM SMALLER FOR MORE POLITE FOLK , and SALMON MUFFINS
Mix the salmon with all the veggies, mustard, lemon and add a good grind of black pepper and salt, add a little (say one tablespoon) of corn flour, this helps bind the mixture together.
For three serves lay out the pastry and paint with the milk and egg that has been mixed together, make a dollop of the salmon mixture slightly towards one edge of the pastry leaving room to bring one side to the other. The egg mix makes it stick, so then make a fancy edge with the spoon end of a teaspoon. This will give you three pasties. If you want 6 pasties halve the pastry sheets and use less salmon mix on each one. Paint all over the top with egg mix and place on baking paper in a 185C oven for about 30 minutes (depends on your oven) but till pastry is looking scrumptious.
Garnish with fennel leaves. Serve with spinach salad made with toasted pine nuts , baby spinach, sliced avocado, fine slices of Spanish onion (that‘s the red one) and dress with a little olive oil and a dash of red wine vinegar . Add cherry tomatoes if you like and a few marinated olives.
Our second salmon treat is Salmon muffins:
We use Texas muffin pans but you could use the ordinary ones if you wanted finger food for parties.
Ok , same basic recipe as for the pasties,except for the pastry and add a cup of frozen peas and a couple of anchovies finely shredded.
Mix well together and add one egg yolk and keep the white aside, then add a sifted cup of self raising flour so that you have a sort of slightly sloppy batter.
Beat the egg white till stiff and fold into the batter, careful not to lose the air out of the whites. Now if you only have those very little eggs (you know the 50 gr ones) then use two eggs. We get big 80 to 90 gr ones from the farmers market so we only use one.
Spray or smear olive oil into your muffin pans, half fill your muffin pans and bake at185C till theyare done, a skewer should come out reasonably clean, but will have some sticky bits.
We like these hot or cold with salad, they make great lunch box items. Bill loves chilli sauce on them but then he likes chilli sauce on everything.
A nice fruit chutney or preserved lemons as a garnish is nice as well.
These will not break the budget and you get your fish dinner plus you can do ahead to reheat . You can make the Pasties one big pasty by using two sheets of pastry on the bottom and one on the top and serve cut into slices as a cold dish for a buffet. Looks quite posh with a few fennel leaves draped about.
I usually make both dishes at the same time as cooking temp is the same and most of the ingredients are used in both items. Does fill up the oven and we have easy options for the next few days and great when we have drop in visitors as we do during the holiday period. Just as good for the winter as well, with hot vegies or with a bowl of soup.
Ingredients:
We all should eat good fish, but with humble flat head costing over $30 a kilo and even up to $40, that’s way too expensive for everyday meals.
So how to have nice fish and not break the bank? Watch till quality canned salmon is on the special and buy a few big cans. Pink or red your choice, these recipes work just as well with either.
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1 can salmon 450g, drained
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3 sheets frozen puff pastry
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1 egg and a little milk
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Zest and juice of one lemon
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3 spring onions, finely chopped
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1 leek, finely shredded
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1 small carrot, grated or finely shredded
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Tablespoon of French mustard
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1 small fennel bulb shredded, keep some of the leaves for garnish
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1 stem of celery, finely sliced
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1 tablespoon cornflour
Hope you enjoy
Moss Financial Services P/L
Jen’s Christmas Recipe
As is our usual practice we do not send greeting cards but make a donation to those who have less than us. We also have created a tradition of sharing a family favourite recipe.
This year we have had lots of fun trying out our new oven and testing all the potential available. So we have been creating new recipes that work for us and save time, but are very tasty as our household likes tasty meals but not heaps of effort.
We also were taught when we were young that if you are going to light the oven, fill it up to get the most value out of the heat . Thrifty lot my ancestors.
So here are a couple of easy but not too expensive ideas we have come up with to have good leftovers and save time on busy days.




