Recipe Card

Professional Salmon, Prawn and Tomato Pies


  • 1.5 kg Jus-Rol™ shortcrust pastry Thawed
  • 500 g Salmon fillet, skin removed
  • 480 g Cooked prawns, large or king sized ones are best for a moist fill
  • 6 Tomatoes, diced
  • 5-6 tbsp Tomato puree
  • Few drops of Tabasco sauce
  • Salt and black pepper
  • Beaten egg to glaze

Equipment required

  • Pastry Brush
  • Rolling Pin


  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Cut salmon into medium sized pieces and combine with prawns, tomato, purée and Tabasco sauce. Season with black pepper and very lightly with salt.
  3. Roll out pastry and cut out 16 x 12.5cm/5" disc and 12 x 7.5cm/3" discs.(You will have to re roll pastry to achieve this).
  4. Divide the salmon mixture between the large pastry discs and spread evenly over pastry leaving a good border all round.
  5. Brush borders with beaten egg and lay the smaller circles of pastry over top of filling, then pinch up the borders all round to seal in filling.
  6. Make a small steam hole in top of each pie and brush again with beaten egg.
  7. Bake for 18-20 minutes until pastry golden brown.