Cheesy Salmon Pie
1 leek, well washed, thinly sliced
2 celery sticks, thinly sliced
2 T plain flour
1 C stock (fish, chicken or vegetable)
¼ C cream
500g salmon pieces
½ C frozen peas
1 C grated cheddar
1 t dried tarragon
1 t lemon rind
Salt and pepper
1 sheet quality puff pastry, just thawed
1 egg, lightly beaten
- Preheat oven to 220°
- Melt butter in a large saucepan over medium-low heat. Cook leek and celery with a little salt, stirring occasionally, for 10 minutes or until softened (but not coloured). Increase heat and sprinkle with flour and cook, stirring, for 1 minute. Add stock and cream and stir until thickened and smooth. Take off the heat and add salmon, peas, cheddar, tarragon and rind and stir to combine. Season well and spoon into a 1L (4 cup) round pie dish.
- Cut a circle from pastry slightly larger than your pie dish. Place over dish and press sides down to seal. You can use the pastry cut offs to decorate the pie. Brush with egg. Bake for 20-30 minutes or until pastry is golden and puffed. Stand for 5 minutes before serving.
Recipe adapted from taste.com.au
To purchase salmon for this dish, click here!