4 Med Potatoes
2 oz. Butter
4 oz. Smoked Salmon
4 oz. Cream
1 tbs. Horseradish Cream
1 tbs Tomato Puree
1 tbs Lemon juice
12 oz Puff Pastry Rolled Thin

Peel the potatoes and cut into small dice.
Rinse under a tap and pat dry.
Melt the butter in a pan and fry the diced potatoes in this until brown on the outside and soft inside.
Bring the cream to boil in a small pot.
Whisk in the tomato puree, horseradish and lemon juice and season with salt and pepper.
Cut the smoked salmon into little dice.
Mix this with the potatoes and bind together with half of the cream sauce. Leave this cool.
Cut the pastry into 8 circles 2″ to 3″ in diameter.
Paint around the edges with the egg wash.
Put a spoonful of the salmon and potato mixture in the centre of each one. Fold over the pastry into a half moon shape and then seal the edges together by pressing down with a fork.
Paint the pies with egg wash and bake at 200C, 400F, Gas 6 for 10 to 15 mts until brown and crisp.
Re-heat the sauce gently and dribble over before serving.