Leftovers Salmon Pie
2 (375g packets) Carême Spelt Butter Puff Pastry, defrosted
Olive oil for the pan frying
1 leek diced
2 cloves garlic sliced roughly
250g salmon pre-cooked broken up in pieces
1 cup of pre-cooked brown rice
1 cup of pre-cooked roasted pumpkin
1/2 cup of pre-cooked roasted tomatoes
1 handful of mixed green leaves. (I used spinach and kale cut up roughly)
2 tblspn chopped fresh dill
1/3 cup of our semi sun dried figs diced (I used a mix White Smyrna's and sticky quince figs in this dish)
1 cup of creme fraiche
6 eggs lightly beaten
1 egg beaten for egg wash
Preheat oven to 180c fan-forced (200c non-fan).
Grease your pan with olive oil. I used a 26 cm deep frying pan which I lined with one of the pastry sheets. Keep in fridge or freezer while you prepare the filling.
Preheat a large sauté pan, once hot add a glug of olive oil then cook the leek for 5 minutes, then add garlic, cooked salmon pieces, rice, pumpkin, tomatoes, leafy greens stir occasionally and allow the vegetables to gently cook for 7-10 minutes.
In a separate bowl fold through the crème fraiche with the beaten eggs. Then use a whisk to mix the crème fraiche/ egg mix thoroughly.
Wait for the salmon/vegetables/rice mix to cool then fold through the chopped dill and figs. Transfer the mix into your frypan that is lined with the puff pastry. Top with crème fraiche mix
Unroll the second sheet of pastry and cover your filling. Cut a cross in the middle of the circle to fit the pie funnel. I trimmed the lid as I was going and then fold the edges of the pastry base up over the top and decorated with the trimmings. Place into the freezer to chill for 15 minutes.
Once chilled, glaze the top of the pie with beaten egg yolk and bake in the oven for 35-40 minutes, or until the pastry is golden.
Set aside to cool for 10-15 minutes before cutting pieces from the pan. Serve with a green leaf and fennel salad.
Serves alot 6-8 people