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