Directions

1. Place potatoes in a pot and cover with water, bring to a boil, and cook until potatoes are tender. Strain out water and rough smash potatoes by hand adding a little salt and pepper and set aside covered.
2. Meanwhile, cut and wash leeks well, drain, and add to sauté pan with the oil, cook until translucent and start to brown slightly.
3. In a mixing bowl add the cream cheese and dill, mix to incorporate, mixture does not need to be smooth. Add mashed potato, cooked leeks, and salmon pieces to the cream cheese mixture, stir with a wooden spoon, should not be mixed fully as you want some chunks of ingredients.
4. In small bowl add eggs with a tsp water and whisk well to make egg wash.
5. Layout puffed pastry on board, and place a small amount of filling on one side of the rectangle. Brush the outer edges with egg wash and fold over the filling. Crimp edges with fingers or a fork to ensure they stick together. Score top of hand pie with tip of the knife to create a steam hole, and brush with egg wash.
6. Bake at 375 degrees fahrenheit for 15-20 minutes or until pastry is a nice golden brown. Serve with pickled cucumbers.