Salmon and Vegetable Pie
Indulge in the ultimate comfort food with this Salmon and Vegetable Pie—a delightful combination of flaky puff pastry, tender salmon, and a medley of vibrant vegetables like broccoli, carrots, and leeks. This hearty pie is elevated with a creamy, homemade béchamel sauce infused with fresh dill, bringing a burst of herbaceous flavor to every bite. Perfectly golden and crisp on the outside, thanks to an egg wash, this savory pie is as visually appealing as it is delicious. Whether you're serving this family-friendly dish for dinner or a special gathering, it’s sure to impress. Ready in just over an hour, this recipe is an ideal way to turn simple ingredients into a show-stopping meal that feels both wholesome and indulgent.
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Recipe Information
Ingredients
- 500 grams salmon fillets
- 500 grams frozen puff pastry
- 30 grams unsalted butter
- 30 grams all-purpose flour
- 300 milliliters milk
- 150 grams broccoli florets
- 2 carrots
- 1 leeks
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 egg
- 1 tablespoon olive oil
- 500 milliliters water
Instructions
Preheat your oven to 190°C (375°F).
In a medium saucepan, bring 500ml of water to a gentle simmer and poach the salmon fillets for 7-10 minutes until just cooked. Remove the salmon, let it cool, and flake it into chunks.
Chop the broccoli into small florets, slice the carrots into thin rounds, and finely slice the leek. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the vegetables for 5-7 minutes until slightly softened. Set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, and cook until the sauce thickens, about 3-4 minutes.
Add the flaked salmon, sautéed vegetables, chopped dill, salt, and black pepper to the sauce. Mix well and let it cool slightly.
Roll out the puff pastry on a floured surface to fit your pie dish. Line the base and sides of the dish with half of the pastry, trimming any excess.
Spoon the salmon and vegetable mixture into the pie dish, spreading it evenly.
Roll out the remaining pastry and place it over the filling. Seal the edges by pressing them together and crimping with a fork. Cut a small slit in the center to allow steam to escape.
Beat the egg and brush it over the top of the pastry to achieve a golden finish.
Place the pie in the oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool for 5 minutes before serving. Enjoy your delicious homemade Salmon and Vegetable Pie!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
