Salmon Pot Pie
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Salmon Pot Pie
- 1 lb prepared short crust pastry
- (alternately make enough pastry for two crusts)
- 2 TBS butter
- 1 medium onion or leek, trimmed, washed
- and thinly sliced (leek) or chopped (onion)
- 2 stalks celery, trimmed and chopped
- 2 small sweet bell peppers, trimmed and chopped
- (I used green and yellow)
- 35g plain flour (1/4 cup)
- 3/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 – 1/2 tsp cayenne pepper
- 240ml chicken or vegetable broth (1 cup)
- 180ml milk (3/4 cup)
- 1 cup frozen peas
- 2 (170g) tins of boneless, skinless cooked salmon, flaked (12 ounces)
- a handful of snipped fresh parsley (optional)
- 1 egg, lightly beaten
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a deep pie dish, or six individual pie dishes.
- Melt the butter in a large saucepan over medium heat. Add the leek/onion, peppers and celery. Saute for 4 to 5 minutes until the vegetables are tender. Whisk in the flour, thyme, salt and cayenne. Add the broth and milk, and cook, stirring until the mixture is thickened and bubbly. Stir in the salmon, peas and parsley. Pour into the pie dish, or divide between the individual dishes.
- Roll the pastry out to fit the top of the casserole dish (s). If using individual ones, cut shapes large enough to sit on top of each. Place the pastry on top of the hot filling. Brush with beaten egg.
- Bake for 20 to 25 minutes, until crust(s) is/are golden brown. Let stand for 10 minutes prior to serving.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/02/salmon-pot-pie.html
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