Entertaining

Salmon, leek and dill pot pies

Name: Salmon, leek and dill pot pies recipe
Yield: 4
Ingredients: 100g butter; 1 leek, washed and thinly sliced; 1 celery stick, finely chopped; 1 garlic clove, crushed; 1/4 cup (60ml) dry white wine; 1 tbs plain flour; 1 cup (250ml) pure cream; 2 tsp wholegrain mustard; 500g boneless salmon fillets, cut into 3cm pieces; Finely grated zest of 1 lemon & juice of 1/2; 1/4 cup dill leaves, chopped; 2 frozen butter puff pastry sheets, partially thawed; 1 egg, lightly beaten

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 02, 2020

These pot pies are divine on a cool night. Or let's be honest, any night, really.

100g butter
1 leek, washed and thinly sliced
1 celery stick, finely chopped
1 garlic clove, crushed
1/4 cup (60ml) dry white wine
1 tbs plain flour
1 cup (250ml) pure cream
2 tsp wholegrain mustard
500g boneless salmon fillets, cut into 3cm pieces
Finely grated zest of 1 lemon & juice of 1/2
1/4 cup dill leaves, chopped
2 frozen butter puff pastry sheets, partially thawed
1 egg, lightly beaten

Method

1.

Preheat oven to 200°C (180°C fan forced).
2.

Melt butter in a large non-stick frypan over a medium heat. When butter starts to foam, add leek, celery and garlic, and season. Cook, stirring regularly, for 7 minutes or until soft. Add wine and reduce by half. Stir in flour, scraping the bottom of the pan with a wooden spoon for 2 minutes, then gradually stir in cream and mustard. Bring to the boil and cook, stirring regularly, for 3-4 minutes until slightly thickened. Remove from heat and set aside to cool for 5 minutes. Stir through salmon, zest, juice, dill. Check seasoning.
3.

Meanwhile, place 1 puff pastry sheet directly on top of another and lightly roll with a rolling pin to create a double layer.
4.

Cut out 4 rounds 1 1/2 cm bigger than the diameter of the dishes using. Place on a tray and chill until needed.
5.

Divide mixture among four 1-cup (250ml) capacity ovenproof dishes. Brush the outside edge with egg wash and place a pastry round over the top. Press to seal around edges. Brush pastry with egg wash and sprinkle over salt flakes. Make a small incision on pie tops, then place on a baking tray. Bake for 25-30 minutes or until pastry is golden and filling is bubbling hot. Set aside to cool for 5 minutes before serving.