Description
A comforting salmon pie with flaky golden crust and creamy herb-filled salmon center, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2 cups cooked salmon, about 300 grams, flaked
- 2 tablespoons unsalted butter, 28 grams
- 2 tablespoons all purpose flour, 16 grams
- 1 1/2 cups whole milk, 360 ml
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- Pie pastry for top and bottom crust of a 9 inch pie, about 2 sheets
Instructions
- Preheat oven to 375°F, 190°C.
- Melt butter in a saucepan over medium heat. Add onion and garlic, cook until soft. Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened. Season with salt and pepper. Fold in salmon and parsley. Remove from heat and cool slightly.
- Place one sheet of pastry into a 9 inch pie dish and press into edges.
- Spoon filling into crust and spread evenly. Cover with second pastry sheet, seal edges, trim excess, and cut small vents on top. Brush with beaten egg.
- Bake for 35 minutes until crust is golden brown.
- Let rest for 10 minutes before slicing and serving.
Notes
- Allow filling to cool slightly before assembling to keep crust flaky.
- Cover edges with foil if browning too quickly.
- Let pie rest before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
Keywords: salmon pie, savory fish pie, baked salmon dish, creamy salmon pastry