Last night was another lovely pie from the book Pies! This one is a creamy, tasty pie which is given a bit of bite by the use of Dijon mustard. I added a little fried leek to the original recipe as I find that leek and salmon go very well together.
450g of skinless, boneless salmon fillet, cubed
Puff pastry – about 450g
1 small leek – finely sliced
300ml of double cream
1 tablespoon of Dijon mustard
2 egg yolks, beaten
2 tablespoons of dill, chopped
1 egg, beaten
Salt and ground white pepper
Preheat the oven to 200
Roll out half of the pastry and line the base of a pastry dish. Cover the pastry with a sheet of greaseproof paper and baking beads and bake in the oven for 10 minutes. Then remove the paper and beads and bake for a further 5 minutes to dry the pastry out a little. The pastry will puff up but you can push it back down with the back of a spoon.
Arrange the salmon in the pastry dish, on top of the part-cooked pastry, in an even layer.
Gently fry the leek in a little olive oil, over a medium heat, until slightly softened.
Place the fried leek over the salmon in the dish.
Mix the cream with the mustard, chopped dill and egg yolks and season with salt and white pepper.
Pour the cream mix over the salmon and leeks.
Roll out the remaining pastry and lay it on top of the pie.
Trim away any excess pastry and crimp the edges to seal.
Brush with beaten egg and bake in the oven for 35-40 minutes until cooked through and golden.