Tarts with heart

You will need a 20-23cm (8-9in) baked pastry case.

750g baby new potatoes
1 tbsp olive oil
6 spring onions, sliced
1 clove garlic, finely chopped
500g salmon fillet, skinned and cut into chunks
2 tbsp fresh dill, chopped
142ml single cream
1 egg
salt and pepper

1. Bring a saucepan of water to the boil and preheat the oven to 180C/350F/gas mark 4.
2. Cook the potatoes for about 7-10 minutes, until just soft. Drain, rinse under cold water and cut in half or quarters, depending on size.
3. Heat the oil in a large frying pan and fry the potato chunks until they begin to colour. Add the spring onion and garlic, and fry for another 5 minutes.
4. Spoon the mixture into a large bowl and gently toss through the salmon, dill, salt and pepper. Tip into the pastry case.
5. Mix the cream and egg, and pour over the potatoes and salmon. It won’t cover them completely – the pie is supposed to be quite chunky. Bake for 30 minutes.
6. Cool for 15 minutes and serve warm.