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The ultimate cheesy salmon pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge your loved ones with a decadent and cheesy salmon pie.
Ingredients:
  • 50g butter, chopped
  • 1 leek, well washed, thinly sliced
  • 2 celery sticks, thinly sliced
  • 40.00 ml plain flour
  • 255.00 gm chicken style liquid stock
  • 63.13 gm cream
  • 500g salmon fillets, skin and bones removed, cut into 3cm pieces
  • 125.00 ml frozen peas
  • 40.00 ml grated cheddar
  • 1 tsp dried tarragon
  • 1 tsp lemon rind
  • 1 sheet quality puff pastry, just thawed
  • 1 egg, lightly beaten
  • Truss cherry tomatoes, roasted, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced).
  • In a large saucepan over medium heat, melt butter. Add leek and celery, cover, and cook for 10 minutes until softened but not colored, stirring occasionally. Sprinkle with flour and cook for 1 minute, stirring constantly. Pour in Massel Liquid Stock Chicken Style and cream, stirring until smooth. Add salmon, peas, cheddar, tarragon, and rind; stir well to combine. Season with salt and pepper. Transfer mixture to a 1L (4 cup) pie dish.
  • Cut a 25cm circle from the pastry and lay it over the pie dish, sealing the edges by pressing down. Brush the pastry with egg wash. You can use the pastry cut-offs to decorate the pie. Bake for 30 minutes or until the pastry is golden and puffed. Allow the pie to stand for 5 minutes before serving.
  • If desired, top with roasted truss cherry tomatoes.

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