Salmon and Leek Pie

Mains

Jul 14

Written By Amanda Maiorano

Serves 2 as a main, or 4 as a side | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

2 tbsp Great Southern Extra Virgin Olive Oil

2 leeks, halved and sliced

Salt and pepper, to taste

3 tbsp plain flour

125ml milk

1 bay leaf

1 tsp Ceres Organic Dijon mustard

140ml water + 3 tsp Nutra Organics Chicken Bone Broth Powder

100g creme fraiche

100g cheddar, grated

¼ cup chives, finely chopped

1 tbsp dill, roughly chopped

Zest of 1 lemon

3 x 120g Good Fish Canned Salmon in Brine, drained

5 sheets filo pastry

2 tsp white sesame seeds, to garnish

Method

Step 1: Preheat oven to 200°C. Heat olive oil in a pan over medium heat. Once hot, add the leeks, season with a pinch of salt and pepper, and cook for 5-6 minutes, or until softened.

Step 2: Stir in the flour and cook for another 1-2 minutes. Add the milk and water + bone broth powder, stirring constantly until smooth and thickened slightly.

Step 3: Stir in the creme fraiche, grated cheddar and Dijon mustard and cook for another 2 minutes, before adding the chives, dill and lemon zest. Season with more salt and pepper if needed.

Stir 4: Remove from heat and fold in the drained salmon, using your spoon to gently break it up slightly. Transfer the mixture to a baking dish (approx. 26cm x 18cm. Lightly scrunch each sheet of filo pastry and place on top of the filling. Spray or brush the filo with olive oil and sprinkle with sesame seeds. Bake for 15-20 minutes, or until the pastry is golden and crisp. Serve on its own, or with a side salad.