Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 4 to 6 people :-

All-in-one Shortcrust Pastry:

110 g (4 oz) soft margarine

2 tablespoons cold water

225 g (8 oz) plain flour - sieved

1 egg - beaten for glaze


3 large eggs

185 g (7 oz) can pink or red salmon

1 teaspoon tomato purée

75 g (3 oz) frozen peas

3 spring onions - finely chopped

150 ml (5 fl oz) single cream or milk

salt & pepper to taste


Place the margarine, water, and a third of the flour in mixing bowl.

Mix with a fork for at least 30 seconds until well blended.

Stir in the remaining flour to form a firm ball.

Turn onto a lightly floured surface and knead lightly until just smooth.

Refrigerate for half an hour before use.

Mix the eggs in a large bowl.

Stir in the salmon, including any juice, and the tomato purée, until combined.

Stir in the rest of the ingredients and season well.

Roll out the pastry to line a 20 cm (8") flan ring.

Put a sheet of greaseproof paper on the lined flan ring and lightly cover with baking beans.

Bake in the oven at Gas Mark 5 / 375F / 190C (170C for fan oven) for 10 - 12 minutes until just firm.

Remove the baking beans and greaseproof paper.

Coat the inside of the pastry with the beaten egg wash.

Return the pastry to the oven for about 5 minutes to set the egg, which prevents the filling from leaking out.

Add any remaining egg wash to the filling, and mix well.

Pour the filling into the pastry flan case.

Return to the oven and bake for 25 - 30 minutes until the filling is just set.

Remove from the oven and leave to cool slightly before serving.