Creamy Salmon Pot Pies

Creamy Salmon Pot Pies

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.

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

30 minutes

Difficulty

Moderate

Ingredients

  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 500g chopped pumpkin & sweet potato
  • 2 garlic cloves, crushed
  • 160ml (2/3 cup) vegetable stock
  • 250ml (1 cup) thickened cream
  • 1 tbsp Dijon mustard
  • 200g broccoli, cut into small florets
  • 60g baby spinach
  • 1 tbsp fresh thyme leaves, plus extra for serving
  • 280g ora king salmon, flaked
  • 100g (1 cup) grated cheese blend
  • 2 sheets frozen butter pastry, just thawed
  • 1 egg, lightly whisked

Steps

  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. 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.
  3. 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.
  4. Meanwhile, use a 12cm round cutter to cut 2 discs from each 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 extra thyme to serve.

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