SALMON AND PRAWN PASTIES
CHEESY PEANUT BURGERS
1 oz Butter
1 oz Plain Flour
.5 pts Milk
3 tblsps Double Cream
2 tblsps Mayonnaise
2 tblsps Lemon Juice
2 tblsps Fresh Dill (or 1 tsp dried)
2 tblsps Fresh Parsley
12 oz Salmon Tail skinned and cubed
8 oz Frozen Prawns
13 oz Frozen Puff Pastry thawed
1 Egg
1 small onion chopped
2 oz dry roasted peanuts chopped
1 oz cheese cut into small cubes
1 tblsp mashed potato
1 egg
Salt and pepper
4 tblsps breadcrumbs
Oil for frying
1 tblsp oil
1 large onion peeled and sliced
6 sticks celery washed and sliced
4 oz mushrooms wiped and sliced
1.5 pts lamb stock
12 oz red, green or brown lentils washed
.5 tsp nutmeg
4 leg steaks or butterfly lamb chops
Salt and pepper
Make white sauce with
butter flour and milk. Remove from the heat and stir in cream, mayo, lemon
juice, dill and parsley. Season. Carefully fold in the salmon and prawns.
Roll out the pastry to form an oblong 10” x 20”. Cut each
into 4 to make 8 x 5” squares. Spoon the salmon mixture onto the
middle of each square. Bring 2 corners of each over the filling to meet
in the middle. Brush with the beaten egg and press gently to seal. Place
on greased baking sheets and brush again with egg. Bake for 20 –
25 minute at Gas Mk 7/220C
Mix onion, peanuts, cheese and potato together in a bowl and season. Bind with the egg. Shape into cakes and coat with breadcrumbs. Fry in the oil till golden brown.
Heat the oil and gently fry the onion, celery and mushrooms for 5 mins in a large pan. Add the stock, lentils and nutmeg. Bring to the boil then reduce heat and simmer for 30 minutes or until the lentils are cooked. Fry the chops in a lightly oiled pan until cooked. Arrange the lentil mixture on a plate with the chops on top.
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