Salmon mornay and potato wedge pie

 Here's a recipe for a delicious Salmon Mornay and Potato Wedge Pie:

Ingredients: - 2 tablespoons butter - 1 onion, finely chopped - 2 garlic cloves, minced - 1 cup milk - 1 tablespoon all-purpose flour - 1 cup grated cheddar cheese - 1/4 cup grated Parmesan cheese - 1 teaspoon Dijon mustard - Salt and pepper to taste - 2 cups cooked salmon, flaked - 2 cups cooked potato wedges - 1 sheet of puff pastry, thawed - 1 egg, beaten (for egg wash)

Instructions: 1. Preheat your oven to 180°C (350°F). 2. In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. 3. In a small bowl, whisk together the flour and milk until well combined. Add the mixture to the saucepan, stirring continuously. 4. Bring the mixture to a gentle boil and cook until it thickens slightly. Reduce the heat to low and stir in the grated cheddar cheese, Parmesan cheese, Dijon mustard, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth. 5. Remove the saucepan from heat and gently fold in the cooked salmon and potato wedges. 6. Transfer the mixture to a pie dish or individual ramekins. 7. Roll out the puff pastry sheet to fit over the pie dish or ramekins. Place it over the filling, pressing down the edges to seal. 8. Brush the pastry with the beaten egg, which will give it a lovely golden color when baked. 9. Make a few slits on the pastry to allow steam to escape during baking. 10. Place the pie dish or ramekins on a baking sheet and bake for approximately 25-30 minutes, or until the pastry is golden and crispy. 11. Once done, remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade Salmon Mornay and Potato Wedge Pie!