Salmon, pea and potato pie

Ingredients:
1 packet store-bought flaky puff pastry
300g fresh salmon fillet, in 1cm chunks
1 tbs extra virgin olive oil
2 tbs fresh dill, roughly chopped
pinch of salt
2 potatoes, peeled, diced and cooked until tender
200g frozen baby peas, defrosted and lightly pulsed in the food processor
3 tbs Italian parsley, roughly chopped
half a cup of cottage cheese
zest of one lemon
1 egg, whisked
salt

For the pie shells:
On a floured bench spread out your pastry. Using a saucer and a small knife cut out six circles of pastry. Next, using a tea cup and knife, cut six smaller circles of pastry. Set these aside in the fridge.

You will need a six-portion large-hole muffin tin. Cut six small pieces of baking paper and place them in the bottom of each hole. Spray well with oil. Lie one of the large pastry circles into each hole. Be sure to push into the corners so it does not shrink while baking.

For the filling:
Pre-heat oven to 180˚C.

Mix the salmon with the chopped dill, olive oil and a pinch of salt. Put two teaspoons of salmon in the bottom of each pie. Put one to two teaspoons of cooked potato on top of the salmon.

Mix the peas with the chopped parsley, a pinch of salt, lemon zest and cottage cheese and place two to three teaspoons on top of the potato. This will give your pie colourful layers when you cut into it.

Top off with the smaller circle of pastry and fold the overhanging pieces of the large circles in on themselves to enclose the pie. Brush with egg wash and bake in a 180˚C oven for 20-25 minutes or until golden brown.

Serve with steamed greens and aioli.