Pre-heat the oven to 200°C.
Place the salmon in a saucepan and cover with water. Bring to a simmer over a medium heat and cook for 2-3 minutes until the salmon is cooked through. Drain the salmon once cooked and flake in a mixing bowl with a fork. Add the dill and some seasoning and mix well.
Roll the pastry out to ½cm thick on a lightly floured work surface. Punch out 16x 5cm diameter rounds of pastry using a circular cookie cutter.
Spoon some of the salmon filling on one side of the pastry and top with a teaspoon of the cream cheese. Brush the rim of the pastry with a little of the beaten egg and fold the empty side of pastry over the filling, sealing well at the edges. Arrange on baking trays and brush lightly with the rest of the beaten egg. Bake for 12-15 minutes until golden brown in colour and puffed.
Arrange on serving plates and garnish with the four leaf salad. Serve immediately.
*costings based on using leftovers.
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