75g cold unsalted butter
110g plain flour
Little cold water (approx. 1 tbsp)
200g potatoes, finely diced
1 leek, finely diced
100g smoked fish, flaked
1 tbsp parsley, chopped
2 tbsp butter
1 egg beaten, for sealing and brushing
Mix salt and flour together in a bowl.
Grate cold butter into flour.
Add a little cold water, and mix with a butter knife.
Bring pastry together gently with your fingertips.
Leave to rest in fridge for 30 minutes.
Melt butter in a thick based saucepan and add potato.
Sweat gently for 2 minutes. Add leek and toss together.
Remove from heat and mix in flaked fish.
Roll out rested pastry to a thickness of 3mm and cut into circles.
Place a spoonful of filling in the centre.
Brush egg around outside of circle.
Bring both sides up, sealing with fingers in an offset manner, creating a serpentine across the middle of the pastry.
Brush outside with egg and bake at 180°C until golden brown.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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