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Creamy salmon pot pies recipe
Creamy salmon pot pies recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Salmon pot pies with hearty veggies - a delicious twist on a classic favorite!
Ingredients:
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 500g packet chopped pumpkin & sweet potato
  • 2 garlic cloves, crushed
  • 160ml (2/3 cup) Vegetable Liquid Stock
  • 250ml (1 cup) thickened cream
  • 23.40 gm Dijon mustard
  • 200g broccoli, cut into small florets
  • 60g baby spinach
  • 20.00 ml fresh thyme leaves, plus extra, to serve
  • 280g hot smoked salmon, flaked
  • 100g (1 cup) pre-grated 3 cheese blend
  • 2 sheets frozen butter pastry, just thawed
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 220C/200C fan forced with a baking tray inside to get it nice and hot.
  • In a saucepan over medium heat, melt the butter until sizzling. Sauté the leek for 2 minutes until softened. Add the pumpkin mixture and garlic, stirring until blended. Pour in the stock, bring to a boil, then simmer partially covered for 5 minutes until the veggies are tender.
  • Combine the cream and mustard, then let it simmer until slightly reduced. Add the broccoli, spinach, and thyme and cook until the spinach wilts. Stir in the salmon and cheese, then season to taste.
  • Using a 12cm round pastry cutter, cut out 2 discs from each pastry sheet.
  • Distribute the hot vegetable mixture evenly into four 250ml (1 cup) ovenproof ramekins. Cover with pastry discs, seal the edges by pressing with a fork, brush with egg, and place on a preheated tray. Bake for 15 minutes until the pastry puffs up and turns golden brown. Season with salt and pepper, and garnish with extra thyme before serving.

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