Ingredients

• 350g/12oz puff pastry
• 25g/1oz butter
• 300g/11oz button mushrooms, drained, canned
• 1 onion, chopped
• 1 garlic clove, crushed
• 200g/7oz canned pimientos, drained and sliced
• 425g/15oz canned red salmon, drained, flaked
• 3 tablespoons fresh parsley, chopped
• 3 eggs, hard-boiled, sliced
•   egg, beaten, for glazing

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out 350g/12oz puff pastry to make a 25x30cm/10x12in rectangle.
3. Melt 25g/1oz butter in a large frying pan, add 300g/11oz drained canned button mushrooms and one chopped onion and fry for 3 minutes.
4. Add one crushed garlic clove and 200g/7oz drained and sliced canned pimientos. Cook for 2 minutes, then spoon the mixture lengthwise along the middle of the pastry.
5. Flake 425g/15oz drained canned red salmon, stir in three tablespoons of chopped fresh parsley and arrange on top of the mushroom mixture.
6. Slice three hard-boiled eggs and arrange on top.
7. Wrap the pastry around the filling and seal the edges. Roll out the trimmings and use to decorate.
8. Brush with beaten egg and bake for 25-30 minutes until golden. Serve hot in slices.

Notes