Creamy Salmon Pie

METHOD

Step 1

Preheat oven to 180ºC. In a saucepan, heat 1 tbsp butter. Add the leek, celery and garlic to the pan and sauté until fragrant and softened slightly. Add in remaining butter and flour to coat the vegetables. Slowly whisk in the milk and stock, ensuring there are no lumps.

Step 2

Place the salmon into the saucepan and bring the mixture to a boil. Reduce heat and simmer for 10 mins to thicken. Use a fork to flake the salmon apart, mix through the peas and corn.

Step 3

Pour salmon mixture into the dish and top with puff pastry sheet. Use a fork to press down the edges to seal. Cut a small cross into the middle to let steam escape, brush the beaten egg mixture over pastry and bake for 40 mins

Step 4

Remove and rest for 5 mins. Serve with slices of sourdough bread.

Ingredients:

3 x 260g Tassal Skinless salmon fillets

1 sheet puff pastry

1 sheet short crust pastry

2.5 tbsp plain flour

2.5 tbsp butter

1 leek, thinly sliced

½ cup celery, thinly sliced

3 cloves garlic, crushed

300mL milk

2 cups vegetarian stock

1 cup peas, frozen

1 cup corn, frozen

1 egg, beaten

Recipe credit – Shelley Good Eats