Salmon filo pies recipe
Here's a twist on an old-fashioned fish pie. The creamy sauce is rich and flavoursome, marrying beautifully with the salmon. And the crispy filo pastry adds texture and crunch.
- 25g butter
- 2 tsp olive oil
- 1 brown onion, finely diced
- 1 carrot, diced
- 1 cup (235g) cream
- 1/2 cup tasty cheese, grated
- 1 tbsp Dijon mustard
- 1 1/2 tbsp lemon juice
- 1 tbsp chives, chopped
- 80g baby spinach
- 250g salmon fillets, skin off
- 4 sheets filo pastry
- 30g butter, extra, melted
Preheat oven to 210°C (190°C fan-forced).
Melt butter with oil in a large pan over gentle heat. Cook onion for 4 minutes until soft. Add carrot and cook for a further 2 minutes. Add cream and bring to the boil, then reduce heat and simmer for 2 minutes. Remove from heat and stir through cheese, mustard, lemon juice and chives. Set aside.
Place spinach in a colander and pour over boiling water to wilt. Drain and set aside.
Cut salmon fillets into 2cm cubes.
Take a pastry sheet and cut it crosswise into four even strips. Brush with butter and use to line the base and sides of one hole of a 6-cup Texan muffin tin, letting the edges hang over. Repeat with remaining sheets.
Place spinach in the base of each pastry case. Top with 3-4 pieces of salmon. Spoon over cream sauce, evenly distributing between each case. Bring pastry edges together to enclose filling, scrunching them slightly. Brush top with butter.
Bake for 15-20 minutes until flaky and golden.
- Place the muffin tin on a tray in the oven to catch any overflow.
- Serve with mashed potatoes and peas for a hearty meal.
- Recipe by Greer Worsley, who blogs at Typically Red.