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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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
Directions
Step 1
Preheat your oven to 190°C (375°F).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the flaked salmon, sautéed vegetables, chopped dill, salt, and black pepper to the sauce. Mix well and let it cool slightly.
Step 6
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.
Step 7
Spoon the salmon and vegetable mixture into the pie dish, spreading it evenly.
Step 8
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.
Step 9
Beat the egg and brush it over the top of the pastry to achieve a golden finish.
Step 10
Place the pie in the oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Step 11
Allow the pie to cool for 5 minutes before serving. Enjoy your delicious homemade Salmon and Vegetable Pie!
Nutrition Facts
| Serving size | (2348.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4536.9 |
| Total Fat 290.8g | 0% |
| Saturated Fat 76.5g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 490.3mg | 0% |
| Sodium 5376.8mg | 0% |
| Total Carbohydrate 351.1g | 0% |
| Dietary Fiber 26.3g | 0% |
| Total Sugars 34.1g | |
| Protein 166.3g | 0% |
| Vitamin D 184.1IU | 0% |
| Calcium 693.0mg | 0% |
| Iron 22.5mg | 0% |
| Potassium 1789.2mg | 0% |
Source of Calories