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Left-over Puff Pastry Pie

26 January 2020

This is a perfect, quick and healthy dish to make using up leftovers. We used salmon, but you could use chicken or beef, or keep it vegetarian with extra veggies!

INGREDIENTS

Small drizzle olive oil
1 small leek, sliced
2-3 small broccoli florets, cooked
2-3 mushrooms, sliced
1 tbsp sweetcorn
1 tbsp soft crème cheese
freshly ground black pepper
Pinch LoSalt
Sprinkle dried Italian herbs
1 salmon fillet cut into cubes
½ roll puff pastry
1 egg, beaten


METHOD

1. Preheat the oven to 180˚C
2. Add a small drizzle of olive oil into a small non-stick frying pan and heat gently. Add the sliced leek, sauté for 3-4 mins until starting to soften.
3. Next add the already blanched broccoli, sliced mushrooms and sweetcorn.
4. Heat gently for 2-3 mins, meanwhile, in a bowl, mix together the soft cheese and 2 tbsp hot water along with black pepper, a pinch of LoSalt and a sprinkle of dried Italian herbs.
5. Mix together using a fork and pour over the vegetables. 
6. Next, add the cubed salmon fillet to the pan alongside the vegetables and stir gently.
7. Pour the pie filling into 2 small ramekins, ensuring you get all the juice!
8. Now cut 2 puff pastry tops, slightly bigger than the ramekins and place on top of the pies, pinching the edges to fit snugly. Now brush with a beaten egg and cut a couple of small air holes in the top of each pie.
9. Pop on a baking tray (in case of spills) and place in the pre-heated oven for 20-25 mins until the pie filling is bubbling and the pastry is golden.

MAKES 2 mini pies