Fish and Spinach Pastry Pie

Preheat the oven to 200°C (180° fan) | 400F | gas 6.

Put the flour in a heap on a work surface, mix with the salt and make a well in the middle of the flour. Cut the cold butter into small pieces, scatter around the well and break the egg into the middle. Then chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands. (Alternatively, rub the butter into the flour and salt with your fingertips and then mix to a dough with the egg). Form into a ball, wrap in clingfilm and chill for about 1 hour.

Roll the pastry out thinly and use to line a tart tin. Cut off the excess pastry at the edge and knead into a ball. Wrap in clingfilm. Place a strip of aluminium foil around the top of the tart tin.

Prick the pastry several times with a fork, cover with baking parchment and weigh down with dried pulses. Put into the preheated oven for about 20 minutes. Take out of the oven and remove the dried pulses and baking parchment.

Roll the remaining pastry out thinly and cut unto strips using a fluted pastry wheel.

Heat the oil in a frying pan and sweat the onion and spinach until the spinach has wilted. Mix the mascarpone with the eggs and season with salt and pepper. Stir into the spinach, carefully stir in the salmon and spread the mixture in the partly-baked pastry case.

Decorate with the strips of pastry. Whisk together the egg yolks and cream and brush the pastry strips with the mixture.