Alaska Patties

Directions

Pre-heat oven to 375℉ (190℃), 190 C, Gas mark 5.

Drain the can of salmon.

Flake the fish. Mix with the cheese, onions and red pepper.

Set aside. Put the flour into a bowl, add the eggs, salt and basil.

Mix well to form a soft dough.

Divide into egg size pieces.

Knead until smooth.

Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings.

Cut the pasta sheets into 3cm / 1½ inch squares.

Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular pattie.

Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides.

Put the soup into a casserole dish and drop the salmon patties into it.

Cover with a lid and cook in the oven for 30 minutes.

Uncover and sprinkle with the cheese.

Continue cooking for a further 10 minutes.

Serve with salad.