Sift the flour into a large bowl.

Add salt to the flour.

Mix the flour and salt.

Rub chilled butter into the flour mixture until it resembles breadcrumbs.

Add half of the beaten egg yolk and the cooled water.

Mix the ingredients well with your hands, working quickly.

Wrap the dough in plastic wrap and chill for 10-15 minutes.

Heat olive oil in a pan over medium-high heat.

Add chopped garlic to the pan and sauté until softened.

Add chopped red onion and crumbled smoked salmon to the pan.

Mix and sauté until the onion is softened and everything is heated through.

Add pepper and salt to taste.

Mix well.

Roll out the chilled dough into a large square about 1/8 inch thick.

Use a 3-inch diameter round cookie cutter to cut out 12 dough rounds.

Place one tablespoon of the salmon filling in the center of each dough round.

Brush the edges of the pastry round with egg white.

Fold the disk over in half, creating a half-moon shape.

Press down to seal the edges, using a fork to crimp.

Deep fry the patties in hot vegetable oil over medium heat until golden brown.

Remove the patties and place them on absorbent paper.

Serve hot with tomato sauce or green chutney.

Enjoy!