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Red salmon & leek pies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 10 sheets filo pastry (Antoniou brand)
  • 30.00 gm reduced-fat dairy spread (Devondale brand), melted
  • 10.00 gm reduced-fat dairy spread (Devondale brand)
  • 1 large (about 280g) leek, pale section only, halved lengthways, washed, thinly sliced
  • 20.00 ml plain flour
  • 250ml (1 cup) reduced-fat milk
  • 2 x 210g cans red salmon, drained, broken into chunks
  • 62.50 ml loosely packed fresh continental parsley, chopped
  • 3 tsp fresh thyme leaves
  • 3 tsp chopped fresh oregano
  • 21.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
Instructions:
  • To prepare the filling, gently melt the spread in a saucepan over low heat. Add leek and cook covered, stirring occasionally, for 8 minutes until tender and lightly golden. Introduce flour and stir for 1 minute, ensuring to scrape the bottom of the pan. Slowly pour in the milk, stirring continuously until the mixture simmers and slightly thickens. Take off the heat and gently combine in salmon, parsley, thyme, oregano, and lemon juice. Season with salt and pepper. Let it sit for 20 minutes to cool.
  • Preheat the oven to 200°C. Lay the filo sheets on a clean surface and cover with a clean tea towel followed by a damp tea towel to prevent drying out. Lightly brush one filo sheet with the melted spread, layer another sheet on top, and brush with spread. Repeat layering and brushing with 3 more sheets to create a stack of 5 sheets. Use an 18cm-diameter plate to cut out 2 large discs from the pastry. Then, use an 8cm-diameter pastry cutter to cut out 2 smaller discs. Repeat the process with the remaining filo and spread.
  • Gently place the larger pastry discs into 4 Texan muffin pans. Fill each with the mixture and top with the smaller discs. Fold the edges over and brush with the remaining melted spread. Bake until golden and crispy. Remove from pans with care and serve hot.

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