Fruit & Nut Pot Pie
Savory Fruit & Nut Pot Pie with salmon and shallots
Ingredients
shallots (finely diced)
2
skinless salmon fillets (already cooked)
2
vegetables (carrot, celery as per base recipe)
to taste
stock (as per base recipe)
to taste
cream (as per base recipe)
to taste
pastry (puff pastry lid)
to taste
Instructions
1
Preheat and cook the vegetables
Preheat the oven to 190˚C, 375˚F, gas mark 5. Sauté the carrot, celery, and shallots until softened. Sprinkle in the flour and stir to combine. Add the chicken stock (original recipe calls for chicken stock, retained here) and cream, then simmer for 1 minute.
2
Make the filling
Tear the salmon into bite-sized pieces. Gently fold it into the vegetable mixture, then spoon the filling into pie dishes.
3
Assemble and bake
Top with the pastry lid and bake until golden. Serve with lemon wedges.
