This fabulous puff pastry pie tastes sensational, looks spectacular – and is surprisingly easy to make.
Serves 4

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1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
2 eggs
40g (1 ½ oz) butter
40g (1 ½ oz) plain flour
300ml (½ pt) milk + 4 tbsp
Salt and freshly ground black pepper
1 tbsp fresh parsley, chopped
500g pack ready-to-use puff pastry, thawed if frozen
Beaten egg or milk, to glaze

” Drain the can of salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside

” Hard-boil the eggs – they will take 12 minutes to cook. Cool in cold water, then shell and chop them

” Meanwhile, make the sauce using this easy, all-in-one method. Simply put the butter, flour and 300ml (½ pint) milk into a non-stick saucepan and heat, stirring constantly with a small whisk, until the sauce is smooth and very thick. Stir in the remaining four tablespoons cold milk and reserved salmon liquid to help cool the sauce quickly. Gently stir in the salmon chunks, chopped egg and parsley. Season

” Preheat the oven to 220°C / fan oven 200°C / Gas Mark 6. Roll out the pastry on a lightly floured surface into a rectangle measuring approx. 35cm (14 inches) square, trimming the edges with a sharp knife. Lift the pastry onto a lightly greased baking sheet, then spoon the cool sauce into the centre

” Brush the edges of the pastry with beaten egg or milk, then bring together the opposite corners to the middle to make an envelope, pressing them together to seal. Brush the pastry with egg or milk, to glaze. Bake for 25-30 minutes, until risen and golden brown. Cool for five minutes, then serve

Cook’s tip: The sauce must be cool before spooning it onto the pastry – or else the pastry base will be heavy and won’t cook properly. If you like, make the sauce ahead of time, covering the surface with a piece of damp greaseproof paper to prevent a skin from forming.