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Salmon pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent puff pastry pie stuffed with velvety mushroom and succulent salmon.
Ingredients:
  • 3 x 500g Tasmanian skinless salmon portions
  • 18.20 gm olive oil
  • 100g cup mushrooms, sliced
  • 100.00 gm long-grain rice, cooked and cooled
  • 20.00 ml fresh dill, chopped
  • 40.40 gm thin cream
  • 4 sheets frozen puff pastry, thawed
  • 1 onion, finely chopped
  • 3 hard boiled eggs, chopped
  • 1 extra egg, beaten, for egg wash
Instructions:
  • Preheat your oven to 200C or 180C fan-forced. Wrap the salmon in non-stick baking paper and place it on a oven tray. Bake for 10 minutes until perfectly cooked. Let it cool while keeping the oven on.
  • Heat oil in a pan over medium heat. Cook onion for 5 mins until soft. Add mushrooms and cook for another 2 mins until soft. Transfer to a large bowl and let it cool slightly. Mix in rice, dill, cream, and eggs. Season with salt and pepper.
  • Place 2 sheets of puff pastry on a large sheet of non-stick baking paper, slightly overlapping by 6cm. Spread the rice mixture in a line along the center of the pastry, leaving 5cm of space from the edges. Break the salmon into pieces and arrange on top of the rice.
  • Layer the 2 remaining sheets of pastry over the filling. Seal the pastry around the edges, trim any extra. Use a teaspoon to create a decorative edge by pressing the pastry together. Score the top of the pie diagonally, brush with egg wash. Transfer the pie onto a large baking tray using the paper. Bake for 45-50 minutes until golden brown.

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