Smoked salmon and dill pastry recipe

4 oz. potatoes, peeled and diced

2 tbsp. fresh dill, finely chopped

8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles

1 tsp. salt

1 tsp. black pepper

1 tbsp. sour cream

1 tsp. parsley

1 egg, beaten

METHOD:

Preheat oven to 400 F (200 C). In a bowl, combine smoked salmon, potatoes and dill. Set aside.

In a separate bowl, thoroughly mix salt, black pepper, sour cream and parsley. Add smoked salmon mixture. Mix well.

Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of smoked salmon mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.

Brush pastries with remaining beaten egg. Bake for 25 –30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad.