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Salmon Pot Pie Recipe
This salmon pot pie with parsley sauce is super easy to put together, a great way to get salmon into your family diet and tastes gorgeous.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Pies and quiches
Cuisine:
British
Servings:
4
people
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large nonstick baking tray
Parchment/baking paper
Nonstick frying pan
Wooden spoon
Kitchen knife
Chopping board
23cm (9") pie dish
Ingredients
For the filling
480
g
salmon fillets
250
g
frozen chopped vegetable mix
For the parsley sauce
30
g
butter
1
brown onion
finely chopped
2
tsp
parsley
1
tsp
freshly ground black pepper
pinch
salt
30
g
plain white flour (all purpose flour)
500
ml
milk
Pinch
salt and black pepper
For the pastry lid
320
g
sheet of ready rolled puff pastry
1
egg
beaten
Metric
-
Ounces
Instructions
Pre-cook the salmon
Preheat the oven to 200C (180C fan).
Place the salmon fillets on a line baking tray, skin side down, with a little space between them.
Drizzle or spray lightly with olive oil and season with salt and pepper. Bake for 15 mins.
Make the parsley sauce
While the salmon bakes, melt the butter in a pan over a medium heat.
Add the onions, parsley, salt and pepper and fry for 3-4 minutes until just beginning to soften.
Add the flour and stir so that it coats the onions and absorbs the fat.
Add a splash of the milk and stir until the mixture thickens evenly.
Keep adding the milk a splash at a time until you have a sauce. Set aside to cool.
Assemble the salmon pot pie
Flake the cooked salmon into a greased pie dish, leaving the skin on the tray.
Scatter the frozen vegetables on top.
Pour the white sauce on top.
Cut a couple of 2-3cm (1 inch) strips off the end of your puff pastry sheet and use them to create a ring around the edge of your pie dish.
Next, lay the sheet of puff pastry on top, trim off any excess and press your fingers all the way around the edge of the pie to seal it.
Lightly whisk the egg with 2 tbsp cold water, then brush all over the top of the pie.
Cut a couple of holes or slits in the centre of the pastry to allow steam to escape.
Place in the oven and bake for 25-30 minutes or until the pastry is puffed and golden.
Video
Nutrition
Calories:
672
kcal
|
Carbohydrates:
46
g
|
Protein:
36
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
139
mg
|
Sodium:
321
mg
|
Potassium:
1016
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
3685
IU
|
Vitamin C:
9
mg
|
Calcium:
211
mg
|
Iron:
3
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!