Salmon Samosa

Karen Chan

Ingredients:

Serves: 8

  • 200g Safcol Salmon in Springwater, drained
  • 1 tbsp oil
  • 1 onion, diced
  • 2 stalks curry leaves, stalk removed
  • 1 potato, cooked, peeled and cubed
  • 2 tbsp of your favourite curry powder mixed with ¼ cup water to form a paste
  • Salt to taste
  • 1/3 cup peas (frozen peas works really well in this recipe)
  • 2 sheets shortcrust pastry
  • 1 egg, beaten

Method:

  1. Preheat the oven to 205c.
  2. In a hot pan, add the oil and fry the onions until translucent, before adding the curry leaves.
  3. Add the curry paste and cook for 2 minutes. Add in salmon, potato and peas, and stir through to mix well. Set aside to cool completely. Divide the mixture to 8 portions.
  4. Cut each pastry sheet to 4 squares.
  5. Spoon a portion of filling to the middle of a pastry square. Fold over and pinch along all sides to seal in the filling. Place on a baking tray. Repeat with the remaining filling and pastry.
  6. Brush with beaten egg, place tray into the oven and bake for 15 minutes.

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