Salmon pie

Salmon pie

Cooking time: 90 minutes.
Serves 3-4 as a main course.

This delicious pie has a light fresh salmon filling, encrusted in rich crisp pastry. Its ideal as a winter dinner with some steamed veg on the side, and equally perfect eaten in summer served cold with a salad. It’s a fairly healthy option as pies go – we’re sure you’ll love this one as much as us!

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Ingredients

Pastry
6oz (165g) plain flour
3 ½ oz (100g) Butter
55ml water (approx)
1 egg, lightly whisked
a bit of butter, to grease the tin

Filling
8 ½ oz (240g) salmon steak, skinned and chopped into cubes approx 1 inch cubed
2 tbsp capers
2 tbsp lemon juice
½ tsp French Dijon Mustard
2 heaped tbsp finely chopped dill
2 tsp cornflour
4 ¼ oz (120g) frozen peas (frozen weight), placed in bowl of boiling water to thaw

Equipment

Ceramic pie dish or 4 ceramic ramekins
Greaseproof paper
Rolling pin
Pastry brush

Method

Marinating salmon

Mix together lemon juice, capers, mustard, and dill in a large bowl. Cover and put this in the fridge to marinate, for at least half an hour, but preferably overnight.

Pastry
Place a freezer-proof pot or tub in the freezer with the water in it to cool in preparation for making the pastry.

In a largish bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour and salt. Then use your fingers to rub the butter and flour together to break down the butter into the flour until the mixture resembles breadcrumbs.

Take the water out of the freezer (hopefully it should be cool but not actually frozen hard) and add to the pastry a bit at a time. Stir the water into the flour mixture with a knife; you will know when you have added enough water because when you stir, it should form into a dough. Try if possible to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to, to bring it together into a dough.

Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out when it comes out of the fridge.

Rolling-out pastry
Grease the pie dish or ramekins.

Lightly dust a surface with flour. Roll out a half the pastry to the shape of the pie dish or ramekins and line the bottom.

Brush the inside of the pastry shell with egg, put this in the fridge.

Cut a piece of greaseproof paper, bigger than the size of the pastry dish and lightly dust this with flour.

Now, roll-out the remaining half of the pastry on this greaseproof paper and cut the pastry to a size that will cover the top of the pie dish or ramekins. Put this on to a plate or other flat dish in the fridge to cool.
Making pie(s)

When you are ready to cook the pies preheat the oven to 200 centigrade and put a metal tin or tray in to preheat.

Take the pastry base out of the fridge and sprinkle the cornflour evenly over the base.

Filling
Drain the peas and put them on a bit of kitchen towel to absorb any extra liquid, to ensure they are as dry as possible.

Mix the peas into the marinated salmon and put this mixture into the pastry case which has been sprinkled with cornflour. Brush the sides of the pastry case with remaining egg, place the other piece of pastry that you have rolled-out over the top and press the edges together to seal the base to the pastry lid.

Cut a cross in the middle to allow steam to escape.

Put the pie(s) on the bottom shelf of the oven on the preheated tray. Cook for about 25 mins until the pie(s) is just slightly starting to brown. Move it up to the middle shelf for an additional 10 minutes to brown.

Serve immediately

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