Instructions: Divide pastry into six even-sized pieces then roll each one out to line a 10-12.5 cm (4-5in) scallop shell. Brush rim with egg and bake blind. Cool.

Meanwhile fillet the fish and cut into bite- sized pieces. In a pan poach fish with vermouth, onion, butter and seasoning for about 5min, or until cooked. Leave to cool. Discard onion. Combine mayonnaise with mustard, dill and tomato paste to taste, then add enough cool fish juices to give a coating consistency. Fold through the drained fish. To serve, spoon into freshly baked pastry shells.

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