A sweet substitute for onions, leeks have a delicate flavour that makes them perfect for fish dishes.
- Cook the eggs in a small saucepan of boiling water for 8 minutes. Drain and cool under cold running water. Peel and coarsely chop.
- Meanwhile, press the cloves into the onion. Place the onion, milk, bay leaf and salmon in a large saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
- Transfer the salmon to a plate. Flake into large pieces, discarding any bones. Strain the milk mixture into a large jug. Discard the onion, cloves and bay leaf.
- Wipe saucepan clean. Melt one-quarter of the butter in the saucepan over medium heat. Add the leek and cook, stirring often, for 4 minutes or until soft but not browned. Transfer to a small bowl.
- Melt remaining butter in the saucepan over medium heat until foaming. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the milk. Place over medium heat. Cook, stirring with a wooden spoon, for 5 minutes or until the sauce boils and thickens.
- Add the chopped egg, salmon, leek, dill and nutmeg to the sauce. Season with salt and pepper. Divide among four 500ml (2-cup) capacity ovenproof dishes. Set aside to cool.
- Preheat oven to 200°C. Cut the pastry sheets in half. Brush the edges of each dish with extra egg. Top each dish with a pastry rectangle. Press the edges to seal. Trim excess pastry. Brush the pies with egg. Cut a slit in the centre of each pie. Bake for 20 minutes or until puffed and golden. Serve with lemon wedges.
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