Ingredients

• 100g/4oz frozen peas
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 200g/7oz can red salmon, drained, boned and flaked
• 2 hard-boiled eggs, shelled and chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tsp lemon rind, grated
• 450g/1lb frozen puff pastry, thawed
•   seasoning
•   beaten egg or milk, to glaze
• 2 Little Gem lettuces, to serve
• 350g/12oz cherry tomatoes, to serve
• 1 bunch spring onions, to serve

Method

1. Cook the peas in boiling water for 3 minutes; drain and refresh under cold running water.
2. Heat the oil and fry the onion for about 3 minutes. Gently mix the onion with the peas, salmon, eggs, parsley, lemon juice and lemon rind; season to taste.
3. Preheat oven to 220C/425F/Gas 7. Roll out the pastry on a lightly floured surface and cut into six 15cm/6in squares. Spoon the salmon filling into the middle of each square, then brush the edges with egg or milk. Fold the pastry in half and press the edges together to seal.
4. Brush the pasties with beaten egg or milk. Re-roll the trimmings and cut into 12 x 1cm/½in wide strips. Arrange in crosses on the pasties; brush with egg or milk.
5. Put the pasties on a lightly dampened baking sheet. Bake for 20 minutes or until puffed and golden. Serve hot or cold with lettuce, cherry tomatoes and spring onions.

Notes