Fish pot pies

Method

• 1
  Preheat oven to 210ºC/190ºC fan-forced. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 8 to 10 minutes or until tender. Drain. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 7 minutes. Drain. Peel and chop eggs.
• 2
  Whisk cream and 1/2 cup hot water in a jug until smooth.
• 3
  Place potato, egg, peas, salmon and cream mixture in a bowl. Season with salt and pepper. Gently toss to combine. Spoon between four 1 cup-capacity baking dishes.
• 4
  Cut pastry into 4 squares. Top ramekins with pastry. Press edges to seal. Trim pastry. Using a small sharp knife, make a small cut in pie tops. Spray with oil. Bake for 15 to 20 minutes or until pastry is golden and puffed. Serve.