THIS SALMON AND VEGETABLE PIE IS A FILLING GORGEOUSLY TASTY DISH,
(highly professional description there). It is easy to make and you can just vary it as you wish, depending on available ingredients and your mood! This is
a rip off of inspired by my tuna and spinach pie, that I’ve been making for yeeeears. The tuna one (which I’ll write up and stick on here too) is possibly my kids’ most favouritest bestest meal (not counting pasta…they’ll eat anything with pasta).
THIS IS WHAT YOU NEED:
dried herbs such as tarragon/thyme/mixed
1 to 3 tsps English mustard or 1tsp mustard powder
100ml (ish) vegetable bouillon
generous dollop of cream cheese
100g to 200g frozen spinach (optional)
frozen or fresh mixed vegetables
200g tinned salmon
THIS IS WHAT YOU DO:
Sprinkle the herbs over the base of a large pan and saute in some olive oil before adding the onions. Cook a few minutes until golden and soft.
Add the spinach and break it down a bit with a large ladle. Cook for a couple of minutes before adding the mixed vegetables.
Cover with a lid (to retain the moisture released from the vegetables) and cook for approximately five minutes or until the spinach is wilted.
Add the stock.* (see below for hack) and mustard. Cook just enough to lessen the watery quality and thicken the mixture slightly. Then stir in the cream cheese and salmon.
Line a baking sheet with one of the pastry sheets. Turn the mixture out onto it and spread evenly.
Place the other pastry sheet over it and go round the circumference rolling the bottom edge up over the top one.
Prick the top evenly with a fork and brush with either glazed egg or some milk.
Bake at 200C for about 25 minutes until golden on top.
* If you are not sure if you have the right amount of stock, a clever little hack is to just sprinkle a few teaspoons of the dried stock powder over the mixture in the pan and THEN add water to your preference. That way you can control the amount of fluid rather than pouring in too much (or making too little stock and having to make more)