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Cheat's salmon, potato and leek pot pies

Cheat with a can of soup for a speedy dinner! - by Fast Ed
  • 11 Oct 2023
Prep: 15 Minutes - Cook: 30 Minutes - Serves 6
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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.

 

Best pie dish for this recipe

This recipe calls for six 375ml pie dishes to assemble and bake the individual pot pies.

Ingredients

500g boneless skinless salmon fillets

Finely grated zest and juice of 2 lemons

2 large potatoes, peeled

2 Tbsp unsalted butter

2 leeks, finely sliced

1/4 cup green olives, sliced

2 tsp capers, chopped

6 cloves garlic, minced

1 Tbsp plain flour

1 cup chicken stock

400g can asparagus soup

2 Tbsp crème fraîche

1 bunch fresh flat-leaf parsley, very finely chopped

3 sheets puff pastry

2 free-range eggs, beaten

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
Rob Palmer

You might also like:

Lightly spiced salmon burgers

11 best meat pie recipes

The ultimate guide to making pies and tarts

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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