Prep Time 20 min, chill time 30 min, cook time 30 min
With ready made puff pastry, this recipe is fool proof, is unbelievably delicious and is stunning to look at.
Once in a while there comes a dish that shows off your prowess as a host, a cook and entertainer. The kind of dish that looks great as a centerpiece for any meal and prompts a “how did you make that? “ reaction. This is such a dish and excluding the time to chill the pastry before baking, it only needs about 20 minutes of active time to prep.
To beat the covid blues, a group of family and friends started a zoom cooking club. Every month, someone choses a recipe for all to make which we then discuss at the following session. This Gourmet Magazine recipe for a salmon and leek pie was provided by my sister and at first glance I was a little discouraged because my efforts as a baker and pie maker usually fail miserably. I am often left with collapsed dough and a mushy filling that has no bearing to the vision I had in mind. With ready made puff pastry, this recipe is fool proof, is unbelievably delicious and is stunning to look at. Quite a presentation!
The salmon pie is usually served at room temperature with a salad or vegetable side dish.
Salmon And Leek Pie
by
Derek Farwagi
Ingredients
- 2 leeks
- 1 tbsp unsalted butter
- 1 lb salmon fillet
- ¼ cup chopped fresh dill leaves
- grated zest of one lemon
- 1 egg
- Salt and pepper
- Package frozen puff pastry sheets (thawed according to package instructions.
Instructions
- Preheat oven to 400°F
- Cut white and pale-green parts of leeks crosswise into 3/4” thick slices.
- In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry.
- In a skillet, cook leeks in butter over moderate heat stirring until tender, about 12 minutes. Transfer to a bowl, add lemon zest and dill. Combine and allow to cool for about 10 minutes.
- Cut salmon into roughly 3/4-inch pieces and combine with leeks and set aside.
- In a small bowl whisk together egg and water to make an egg wash.
- On a lightly floured surface, cut puff pastry in two.
- Roll out one of pastry sheets until it is about 12" wide and transfer on parchment paper in a standard 13” wide baking tray. Put filling at center of sheet and form into a mound about 10 inches in diameter. (Make sure you have at least a 1” border of pastry at the top and bottom of the pastry sheet).
- Roll out the other pastry sheet until it is also about 12" wide and carefully drape and stretch It over the filling (Again make sure that you have at least a 1” border of pastry at the top and bottom of the pastry sheet).Gently press edges of both sheets to seal the filling.
- With a sharp knife (or scissors), trim edges of both pastry sheets allowing and inch wide strip of pastry all around.
- Crimp edges and cut 4 steam vents on top of crust.
- Chill pie in refridgerator for half an hour.
- Brush chilled pie with egg wash.
- Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
- Serve pie warm or at room temperature.
Notes
- Preheat oven to 400F.
- On a lightly floured surface, rollout excess pie crust into a 1/8" thick sheet.
- Liberally sprinkle with grated Parmesan and gently press cheese down into pastry.
- Turn sheet over and cover other side with grated cheese.
- Cut the sheet into 3/4" strips.
- Cut each strip into 3-4" lengths.
- Place each strip on parchment paper in a baking tray and twist to shape.
- Bake for about 15-20 minutes until golden brown.
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