Creamy Salmon Pot Pies

Name: Creamy Salmon Pot Pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people people
Cuisine: Australian
Ingredients: 400g salmon fillet, skin off, cut into chunks; 1 tablespoon butter; 1 leek, white part only, thinly sliced; 200g pumpkin, peeled and diced; 200g sweet potato, peeled and diced; 2 garlic cloves, finely chopped; 2 tablespoons plain flour; 1 cup fish stock; ½ cup pouring cream; 1 tablespoon chopped fresh dill; Salt, to taste; Freshly ground black pepper, to taste; 1 sheet puff pastry, thawed; 1 egg, lightly beaten

Indulge in Creamy Salmon Pot Pies—rich, comforting, and full of flavour. Order premium salmon from Pearl Seafoods for fast, fresh delivery across Sydney!

Serves

4 people people

Prep

10 minutes mins

Cook

30 minutes mins

Difficulty

Medium

About This Recipe

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

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

Method

Preheat the oven to 220°C (200°C fan-forced). Place a baking tray in the oven to heat.
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. Pour in the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 5 minutes or until the pumpkin and sweet potato are just tender.
Stir in the cream and mustard, and simmer for 2 minutes until slightly reduced. Add the broccoli, spinach, and thyme. Cook, stirring frequently, for about 3 minutes or until the spinach wilts. Mix in the
salmon and cheese, and season with salt and pepper.
Meanwhile, use a 12cm round cutter to cut 2 discs from each sheet of pastry.
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 extra thyme to serve.

Featured Product

Fresh Atlantic Salmon Fillet

$67.00 $50.00

Nutrition (per serving)

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

% Daily Value*

Calories 385 kcal (19% DV)
Total Fat 22.0 g (28.21% DV)
Total Carbohydrate 26.0 g (9.45% DV)
Protein 22.0 g (44.0% DV)

*Based on a 2,000 kcal daily diet.

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