from 1 vote
Salmon Pot Pie
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.
Pies and quiches
For the filling
frozen chopped vegetable mix
For the parsley sauce
salt and pepper
For the pastry lid
sheet of ready rolled puff pastry
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 casserole pot, 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.
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Salmon Pot Pie https://www.amummytoo.co.uk/salmon-pot-pie/