Salmon Pie

A slice of puff pastry pie filled with salmon, spinach and ricotta.

A simple and delicious salmon pie recipe with a cheesy spinach and ricotta filling encased in golden flaky puff pastry. Ready in just 45 minutes!

5 from 2 votes

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Course: Dinner

Cuisine: western

Diet: Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: serves

Calories: 315kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stovetop
Oven

Ingredients

1 tbsp olive oil
120 g baby spinach
1 tsp minced garlic
250 g ricotta cheese
50 g parmesan cheese finely grated
1 egg
finely grated lemon zest from 1 lemon
1 tbsp fresh dill chopped
300 g salmon skin off
2 sheets puff pastry defrosted
1 egg lightly beaten
sesame seeds to sprinkle

Instructions

Preheat the oven to 200 degrees celsius.
Heat the olive oil in a frying pan over medium-high heat. Saute the baby spinach and garlic for 1-2 minutes or until the spinach has wilted.
Set aside in a bowl to cool slightly.
If using a Thermomix: cook the olive oil, baby spinach and garlic for 3 minutes, 100 degrees, REVERSE, Speed 1 (or until wilted). Allow to cool slightly.
Add the ricotta cheese, parmesan cheese, 1 egg, grated lemon zest and chopped dill. Season with salt and pepper. Mix to combine.
If using a Thermomix: Add the ricotta cheese, parmesan cheese, 1 egg, grated lemon zest, chopped dill and season with salt and pepper. Mix for 10 seconds, REVERSE, Speed 3. Scrape down the sides of the bowl and repeat for a further 5 seconds or until combined.
Chop the salmon into 3cm cubes. Set aside.
Place one of the puff pastry sheets onto a flat board or bench. Spread half of the spinach and ricotta mixture into the centre.
Top with half of the salmon chunks.
Fold the shorter ends of pastry onto the mixture and then fold the longer ends over to meet in the centre and enclose the mixture.
Cut 3-4 small slits in the pastry to allow the steam to escape.
Brush the lightly beaten egg over the pastry and sprinkle with sesame seeds.
Place the pie onto a lightly greased flat baking tray.
Repeat with the remaining puff pastry sheet, spinach and ricotta mixture and salmon so that you have two pies.
Bake in the preheated oven for 30 minutes or until the pastry is golden and the salmon is cooked through.

Notes

RECIPE NOTES & TIPS

The egg wash - gives the pie a lovely shiny golden top when baked.
Alternative to egg wash - if you don't want to use an extra egg to brush the top of the pie with, you can brush it with a little milk instead. Keep in mind the pastry won't be quite as golden or shiny if you use milk however.
This salmon pie recipe can easily be doubled or tripled.
Serving ideas - serve the salmon pies on their own, with some mash or wedges, or a side salad like my roast pumpkin salad, walnut and pear salad or beetroot and feta salad.
Storage - store in an airtight container in the fridge for up to 2 days.
Freeze - cool completely, wrap well and freeze for up to 3 months.

Nutrition