Ingredients

• 1 x 15½oz can Princes salmon, drained, skinned, boned and flaked
• 1lb button mushrooms, sliced
• 1 tablespoon chopped parsley
• 4 eggs, hard-boiled and roughly chopped
• juice of 1 lemon, juiced
•   salt
•   black pepper
• 1 large packet frozen pastry
• 1 egg, beaten

Method

1. Drain, skin and bone the salmon. Flake it, and season with some salt and plenty of black pepper, and the lemon juice.
2. Roll out the pastry to about a 12" x 10" rectangle, and arrange half the salmon along the centre.
3. Add a layer of the hard-boiled egg, mushroom and parsley, then top up with the rest of the salmon.
4. Paint the edges of the pastry with the beaten egg, then fold, ends first, and seal, cutting off any surplus pastry to use for decoration.
5. Turn over so that the join is underneath, paint with the rest of the beaten egg, and cook in a hot oven (Gas Mark 7, 220°C) for 15-20 minutes.

Notes