Quick smoked salmon brunch pies

Looking for a perfect long-weekend-at-home brunch treat?

Try these quick smoked salmon brunch pies - a smoked salmon and cream cheese filling, wrapped in flaky puff pastry. They are super quick and easy to put together thanks to frozen ready-rolled pastry.

Try this

To make, defrost 2 sheets of puff pastry and heat your oven to 210c. Mix together one egg with 50ml milk and set aside.

In a separate bowl mix a block of @phillycreamchs with a squeeze of lemon, a teaspoon of horse radish (or leave it out if you don’t like it), half the egg mix, some fresh dill/parsley/chives and salt and pepper. Stir it well until you get a thick paste consistency.

Cut your pastry sheets into four even pieces, so you have 8 squares in total. Dollop the cream cheese mix onto the centre of the pastry, top with a generous portion of hot smoked salmon (I use @southernoceansalmon ), then fold over two opposite corners and pinch together firmly to cover the filling and keep the pastry together (really be firm, because the pastry has a tendency to want to pull apart as it puffs up and bakes).

Place on a lined baking tray, and brush with the remaining egg then bake for 15 mins, till golden brown.

Ready to eat!