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Salmon & prawn pie in a pan
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Total Time:
44 minutes
Ingredients:
  • olive oil
  • 1 x 270g pack of filo pastry
  • smoked paprika
  • 100 g couscous
  • 800 g ripe mixed-colour tomatoes
  • 2 x 130g salmon fillets, skin off, pin-boned from sustainable sources
  • 165 g raw peeled king prawns from sustainable sources
  • 2 lemons
  • 1 bunch of dill (20g)
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Brush a 30cm non-stick ovenproof frying pan with olive oil. Layer in six sheets of filo, brushing each sheet with oil and dusting paprika in between. Leave an overhang. Spread the couscous over the filo. Add sliced tomatoes with a pinch of salt and pepper. Arrange sliced salmon and prawns on top. Grate lemon zest, sprinkle chopped dill, and layer remaining tomatoes. Drizzle with 1 tablespoon of oil, season with salt and pepper. Fold overhanging filo to cover the filling. Brush with more oil, lemon juice, and a dusting of paprika. Sizzle on the hob for about 4 minutes, then bake for 30 minutes until golden. Serve with yogurt and a salad.

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