Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes

Ingredients

• 400g of canned salmon
• 1 an onion diced
• 1 tbsp of oil
• 5 tbsp of shredded cheese
• 3 tbsp of milk
• Salt and pepper
• 3 sheets of puff pastry
• 1 egg beaten

Instructions

1. In a pot on medium heat, add the oil and fry the onion for two minutes.
2. Add the canned salmon, and fry for two minutes.
3. Add the cheese, milk, salt and pepper into the pot and continue cooking for two minutes or until the cheese is melted. Let it cool for ten minutes.
4. Cut the pie sheet in half and lay the salmon filling on the top half of the sheet.
5. Fold over the bottom end of the pie sheet to the top. Press the pie sheet edges with a fork.
6. If you have a leaf shaped plunger, cut the shape I to the excess pie sheet and place it in the centre of the puff pastry parcel.
7. Brush the beaten egg on top of the pie sheet, then bake at 180 degrees celsius for 20 minutes.
8. Remove from the oven then serve.