Seafood Recipes

Creamy Salmon PotPies

Salmon and a pumpkin, sweet potato and leek filling are simmered in a creamy fish stock sauce with dill, then baked under puff pastry lids.

Creamy Salmon Pot Pies
4 People
Serves
10 Mins
Prep Time
30 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Indulge in these rich and comforting Creamy Salmon Pot Pies, featuring tender salmon in a creamy filling with fresh herbs and vegetables, all baked under a golden, flaky crust. Perfect for cozy dinners or sharing with family, these pot pies bring gourmet flavor to classic comfort food. Order premium salmon from Pearl Seafoods and enjoy delivery across Sydney, ensuring top-quality seafood for every homemade dish. Create a restaurant-quality meal with ease, right in your kitchen.

Ingredients

  1. 400g salmon fillet, skin off, cut into chunks
  2. 1 tablespoon butter
  3. 1 leek, white part only, thinly sliced
  4. 200g pumpkin, peeled and diced
  5. 200g sweet potato, peeled and diced
  6. 2 garlic cloves, finely chopped
  7. 2 tablespoons plain flour
  8. 1 cup fish stock
  9. ½ cup pouring cream
  10. 1 tablespoon chopped fresh dill, divided
  11. Salt, to taste
  12. Freshly ground black pepper, to taste
  13. 1 sheet puff pastry, thawed
  14. 1 egg, lightly beaten

Method

  1. Preheat the oven to 220°C (200°C fan-forced). Place a baking tray in the oven to heat.
  2. Melt the butter in a saucepan over medium heat. Add the leek and cook, stirring, for about 2 minutes or until softened. Add the pumpkin, sweet potato, and garlic, stirring to combine. Stir in the flour and cook for 1 minute. Pour in the stock and bring to a boil, whisking to prevent lumps. Reduce the heat and simmer, partially covered, for 5 minutes or until the pumpkin and sweet potato are just tender.
  3. Stir in the cream and simmer for 2 minutes until slightly reduced. Mix in the salmon and half the dill, and season with salt and pepper.
  4. Meanwhile, use a 12cm round cutter to cut 4 discs from the sheet of pastry.
  5. Divide the hot vegetable mixture among four 250ml (1 cup) ovenproof ramekins. Top each with a pastry disc, pressing the edges with a fork to seal. Brush the pastry with egg, then place the ramekins on the preheated tray. Bake for 15 minutes or until the pastry is puffed and golden brown. Season with salt and sprinkle with the remaining dill to serve.
From Our Kitchen

Chef's Tip

Great salmon pot pies are all about comfort, balance, and texture. The filling should stay creamy and rich without becoming heavy, while the salmon remains tender and delicate inside the sauce. Puff pastry adds crisp golden layers that contrast beautifully with the soft vegetables and buttery seafood, creating a warming dish that feels both homely and restaurant-quality.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 385 kcal
  • Total Fat 22.0 g
  • Total Carbohydrate 26.0 g
  • Protein 22.0 g
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