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Salmon & leek pies
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory dill salmon pie with flaky filo crust.
Ingredients:
  • 40g butter, melted
  • 4 sheets filo pastry
  • 9.20 gm olive oil
  • 1 leek, white section only, washed, dried, thinly sliced
  • 4 eggs
  • 125ml (1/2 cup) thin cream
  • 1 x 210g can red salmon, drained, flaked
  • 20.00 ml drained capers, coarsely chopped
  • 20.00 ml coarsely chopped fresh dill
  • Salt & freshly ground black pepper
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Lightly grease four 185ml (3 1/4-cup) Texas muffin pans with a touch of melted butter.
  • Take filo sheets and halve them. Stack the halves and cut them into quarters to create 32 squares. Brush each square with melted butter. Arrange 4 squares at the base of a greased muffin pan, with corners overhanging. Layer another 4 squares on top, slightly rotating to cover the sides. Repeat with remaining filo. Bake in the oven for 10 minutes or until crispy.
  • Heat oil in a large frying pan over medium-high heat. Sauté leek for 5 minutes until softened. Remove from heat.
  • Combine whisked eggs and cream in a large bowl. Mix in leek, salmon, capers, and dill, then gently blend. Season with salt and pepper.
  • Evenly distribute the egg mixture into the filo cases. Bake in a preheated oven for 20 minutes or until the filling is just set. Serve with a side of mixed salad leaves.

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