Salmon, Leek, Potato & Ricotta Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I haven't made this the man I get my seafood from gave this to me with his price list. Am putting it here for safekeeping. Ingredients:
250 g salmon fillets, skinned, boned & roughly chopped |
2 tablespoons light olive oil |
2 large leeks, washed & sliced into rings |
4 medium potatoes, parboiled & cut into small chunks |
200 g ricotta cheese |
salt & pepper (to season) |
1 egg, lightly beaten |
2 sheets of ready rolled puff pastry, 1/3 pastry sheet for decoration |
1 egg, for egg wash |
Directions:
1. Preheat oven to 220deg Celsius.
2. Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.
3. Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.
4. Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie.
5. Decorate with extra pastry and brush with egg wash.
6. Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.
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