Simple Salmon Pie

You will need: 1 large frying pan, jug for the stock, large oven proof dish, grater, 1 small bowl, 1 table knife and fork, spatula/wooden spoon, pastry brush, 1-2 tablespoons, 1-2 teaspoons. Decorative pastry cutters (optional), .

Ingredients (Serves 4-5)

·      Oil for frying

·      1 knob of butter

·      1 medium white onion, chopped

·      1 celery stick, thinly sliced

·      2 tbsp. plain flour (ground almonds GF)

·      240mls of Chicken Stock (or Vegetable) 

·      85g Greek yogurt

·      500g salmon fillet, deboned, skins removed, cut into small chunks 

·      80g frozen peas (no need to thaw)

·      3 tbsp. cheddar cheese, grated

·      1 tsp. dried tarragon (or dill)

·      zest of ½ a lemon

·      pinch sea salt & black pepper

·      1 sheet puff pastry 

·      1 egg, lightly beaten

Directions:

1.    Preheat oven to 200°C (Fan)

2.    Melt oil and butter in a saucepan over medium heat. Cook onion and celery, covered, stirring occasionally, for 10 minutes or until softened (but not browned).

4.   After 10 minutes take off the heat and sprinkle with flour and stir for 30 seconds. Stir in liquid stock and Greek yogurt until smooth. Add salmon chunks, peas, cheddar, tarragon, salt & pepper and lemon zest and stir to combine. 

5.    Spoon into a pie dish.

6.    Place the pastry over the pie and cut off any extra pastry from around the outside and press sides down with a fork to seal. Make a hole in the centre with a knife.

7.    Brush with egg wash. You can use the pastry cut offs to decorate the pie. 

8.    Bake for 30 minutes or until pastry is golden, puffed and bubbling at the sides. 

9.    Let cool for 5 minutes before serving.