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Cheat’s salmon, potato and leek pot pies

Cheat with a can of soup for a speedy dinner!
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Pot pies have always been popular, but usually with chicken as the main protein. Well, Ed’s here to tell you there’s a tastier and healthier alternative; salmon. Pair that with potato and leek and you’ve got a delicious family dinner perfect for the colder Autumn weather. Better still, you can make it quickly, thanks to a canned soup cheat.

Ingredients

Method

1.

Preheat oven to 200°C fan-forced (220°C conventional). Cut salmon into 2cm dice, then combine with zest and juice. Set aside. Steam potatoes until tender, then cool and cut into 2cm dice.

2.

Put butter in a saucepan, add leek, olives, capers and garlic, and cook over medium heat until softened, then sprinkle with flour. Pour in stock, bring to a simmer, then remove from heat and stir in soup, crème fraîche, parsley, potato and salmon. Spoon into six 375ml pie dishes.

3.

Cut discs of pastry just wider than pie dishes. Brush 1 side of each with egg and place egg-side down. Brush tops with egg. Cut fish shapes from excess pastry, lay on tops and brush with egg. Bake for 20-25 minutes, until deep golden and crisp. Cool for several minutes, then serve.

Salmon potato and leek pot pies
(Credit: Rob Palmer)

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