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
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.
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.
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.
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The ultimate guide to making pies and tarts
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