Salmon, Leek and Potato Pies. A fun way to get your kid’s eating salmon and a heap of veggies. Really easy to make either mini pies or one big pie for dinner for the family.
STEP 1
Cook potato, leek, zucchini & thyme over low heat.
STEP 2
Lightly pan fry salmon then flake with fork.
STEP 3
Line bases with shortcrust pastry.
STEP 4
Mix through salmon, peas, feta, lemon zest & eggs.
STEP 5
Divide filling evenly between bases.
STEP 6
Brush edges with whisked egg then top with puff pastry.
STEP 7
Crimp edges to seal, pierce whole in each & brush with egg.
STEP 8
Bake 180°C for 25 minutes.
Salmon, Leek + Potato Pies
My best friend gave me this recipe, her hubby said it was one of her best meals yet so I thought it was worth sharing. She made one big pie with a top layer of puff pastry or you can make mini pies with a base and top layer. These would be perfect for entertaining, a crispy pie with a really light well balanced centre.
SOME OF MY OTHER RECIPES USING PUFF PASTRY….
Salmon, Leek + Potato Pies
Description
Salmon, Leek and Potato Pies. A fun way to get your kid’s eating salmon and a heap of veggies. Really easy to make either mini pies or one big pie for dinner for the family.
Ingredients
- 3 medium potatoes, cubed quite small
- 3 leeks, finely sliced
- 1 zucchini, cubed quite small
- 2 sprigs thyme
- 200g salmon fillet, skin off
- ½ cup frozen peas
- 100g feta, crumbled
- 1 lemon, zested
- 3 eggs
- 4 sheets shortcrust pastry
- 4 sheets puff pastry
- 1 egg, lightly whisked for brushing
Instructions
Pre heat oven to 180°C.
In a large fry pan with a lid, over low heat, place a little oil, the potato, leek, zucchini and thyme. Cook for 20 minutes with the lid on, stirring occasionally and then a further 20 minutes with it off. Season with salt and pepper and allow to cool to room temperature (about 20 minutes). While this is cooking, lightly pan fry the salmon and gently flake.
Cut circles out of the shortcrust pastry and line 10 of the bases of 2 x 12 hole muffin tins, leaving a bit over the edge.
Mix through the salmon, peas, feta, lemon zest and eggs into the vegetable mixture and divide evenly between the 20 bases. Top each with a circle cut from the puff pastry and crimp the edges to seal.
Pierce a whole in the centre of each pie, brush with the lightly whisked egg and bake for 25 minutes.
Notes
You could also make 4 medium sized pies or 1 family sized pie with just a top layer of puff pastry, these too would take 25 minutes to cook.
WHERE TO BUY TRUE FREE RANGE EGGS?
If you don’t have access to chickens in your backyard or a neighbours, it can be really hard knowing which eggs are coming from chickens that are well looked after. There is some great information on the Local Harvest website and they have a map where you can put in your town and find the nearest small-scale poultry farm and where you can buy their eggs..
www.localharvest.org.au
This recipe was originally published July, 2019.
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