Salmon Basil Tomato Pasties

---

4 tablespoons extra virgin olive oil

12 ounces cooked salmon (boneless and skinless), in large chunks

1/2 red onion, finely chopped

1/3 cup fresh basil, chopped

1/3 cup Italian parsley, chopped

2 tablespoons capers

1 cup cherry tomatoes

8 sheets puff pastry, thawed

Salt and black pepper

2 tablespoons melted butter

In a deep sided large frying pan, heat oil on medium to high heat. Cook onions, stirring occasionally until cooked and browned. Add tomatoes to the pan. Do not stir, cook for 3 minutes. Add parsley, basil and capers and cook a further 3 minutes without stirring. Remove from heat. Season with salt and black pepper. Gently mix in the salmon chunks. Transfer to a bowl and refrigerate to cool.

Preheat oven to 350 F.

Cut a 9 inch circle from each pastry sheet. Divide filling on one side of the pastry, leaving about 2 inches from the edge. Brush the edge with melted butter. Fold the empty side over and pinch the edges to seal. Place pasties on two prepared sheet pan.

Brush with butter.

Bake for about 20- 30 minutes or until cooked and golden brown.

Serve warm with a crispy summer salad.  

---

Tweet