Mini Fish Pies

Pile the flour on the work surface, stir in a pinch of salt and make a well in the middle. Arrange the butter around the well, crack the egg into the well and quickly chop up all the ingredients with a knife so that breadcrumbs are formed. Quickly knead the crumbs into a smooth pastry, shape in to a ball, wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease 8 tartlet dishes with butter

Cook the potatoes in boiling salt water for 25-30 minutes.

Thinly roll out the pastry on a floured work surface, cut out 8 circles (7 cm diameter) and place them in the prepared tartlet dishes. Create an edge, pierce a few times with a fork and bake for 10-12 minutes. Remove from the oven and set aside.

Drain and mash the potatoes and add the milk and butter to make a smooth puree. Season with salt, ground black pepper and nutmeg.

Arrange the salmon in the baked tartlets, fill the mashed potatoes into a pipping bag and pipe lids on top of the salmon.