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