These pies are the perfect dinner solution ready and on the table in 30 minutes. You can swap the cauliflower for any of your favourite vegetables.
250g cauliflower florets, steamed
¼ cup (30g) frozen peas, thawed
200g Wild Australian Salmon Massaman curry
1 sheet frozen puff pastry, thawed
1 egg lightly beaten
Preheat oven to 200C. Combine the cauliflower, peas and salmon together. Divide between two 1 cup capacity (250ml) oven proof ramekins. Brush the edge of the bowl with egg.
Cut the pastry into 2 circles 2cm larger than the ramekins. Press onto the ramekins and trim the edges using a sharp knife. Crimp the edge with a fork and brush with egg. Place on a baking tray and bake for 20 minutes, or until golden and puffed.
Serve and enjoy!