Salmon, Prawn and Tomato Pies

Find out how to make salmon, prawn and tomato pies with this easy recipe – made with Jus-Rol’s all butter puff pastry and ready in just 30 minutes.

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Bake Level
Easy
Serves
4 pies
Bake time
20 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Rolling Pin

Palette Knife

Pastry Brush

Nutrition estimate

1 pie

  • Calories 450 kcal
  • Fat 25.0 g
  • Saturated fat 10.0 g
  • Carbohydrates 35.0 g
  • Sugars 3.0 g
  • Fibre 2.0 g
  • Protein 20.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.

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