Preheat oven to 200ºC, (180ºC for fan assisted), 400ºF, Gas Mark 6.
Cut salmon into medium sized dice and combine with prawns, tomato, puree and Tabasco sauce. Season with black pepper and very lightly with salt.
Roll out pastry and cut out 4 x 15cm/6” disc and 4 x 10cm/ 4” discs. (You will have to re roll pastry to achieve this.)
Divide the salmon mixture between the large pastry discs and spread evenly over pastry leaving a good border all round.
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. Make a small steam hole in top of each pie and brush again with beaten egg.