Ingredients

• 1 packet ready-made puff or shortcrust pastry
•   beaten egg, to glaze
•   sesame seeds
• 55g (2oz) basmati rice
• 340g (11½oz) salmon, boneless, skinless, finely chopped
• 1 red onion, peeled and finely chopped
• 2 tbsp tarragon, roughly chopped
• 2 tbsp natural yoghurt or crème fraîche
•   sea salt and black pepper

Method

1. Preheat the oven to 200°C/gas 6.
2. For the filling, put the basmati rice in a saucepan with plenty of salted water and boil for 7 minutes. Drain well and allow to cool.
3. Fold the chopped salmon into the cooled rice along with the onion, tarragon, yoghurt or crème fraîche and seasoning.
4. Roll out the pastry until about as thick as a 50p piece, then cut out 10cm (4in) circles — makes about 20.
5. Pile about a heaped dessertspoon of filling on each circle of pastry, then brush the edges with water or beaten egg. Fold the pastry over to give half-moons, pressing the edges well to seal.
6. Brush the tops of the pasties with beaten egg and scatter on some of the sesame seeds. Chill in the fridge, covered, for about 10 minutes if you like.
7. Place on a baking sheet and cook in the oven for 12–15 minutes, or until golden brown. Cool on a rack before serving.

Notes