SERVES: 4 - 6
Drain the can of salmon, reserving the liquid. Discard the skin and bones, if wished, then use a fork to break the salmon into large chunks. Cover and set aside.
Lightly cook the broccoli and leek together in lightly salted boiling water for about 3-4 minutes, until just tender. Drain really thoroughly in a colander or sieve. Cool.
Put the butter, flour and milk into a saucepan. Heat gently, stirring constantly with a wire whisk to make a thick, smooth sauce. Remove from the heat and stir in 2 tbsp of the reserved salmon liquid. Gently stir in the broccoli, leeks and salmon chunks. Season to taste with salt and pepper. Allow to cool.
Roll out the pastry on a lightly floured surface to a rectangle measuring approximately 3ocm (12 inches) square. Trim the edges with a sharp knife, so that the pastry will rise more successfully.
Spoon the filling along the centre third of the pastry. Using a sharp knife, make about 10 diagonal parallel cuts on each side of the filling. Brush with beaten egg or milk, then overlap the strips alternately to cover the filling, to give a plaited effect. Brush with beaten egg or milk, to glaze. Carefully lift the plait onto a lightly greased baking sheet. Cover and chill in the fridge whilst the oven preheats.
Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Bake the plait for about 20-25 minutes, until risen and golden brown. Slice and serve.
Cook’s tip: For a change, omit the broccoli and leeks from the sauce and use 75g (3oz) thawed frozen peas, 2 chopped hard-boiled eggs and 1 tbsp chopped fresh parsley instead.
• 1 x 418g can or 2 x 213g cans red or pink Alaska salmon
• 75g (3oz) broccoli, broken into small florets
• 1 leek, trimmed and thinly sliced
• 25g (1oz) butter
• 25g (1oz) plain flour
• 200ml ( 1/3 pint) milk
• Salt and freshly ground black pepper
• 500g pack chilled or thawed frozen puff pastry
• A little plain flour, for dusting
• Beaten egg or milk, to glaze
• Vegetable oil, for greasing