Salmon, Spinach and Potato Pie Recipe
1 Can Pink Salmon 440mL (Size 303 Can, 2 cups, 15.5 ounces)
1 Can Tiny Potatoes 410g (Size 303 Can, 2 cups, 15.5 ounces)
1 cup of fresh Spinach leaves (or 2 small blocks of frozen spinach leaves)
2 puff pastry sheets
2 stalks of shallots, chopped finely
1 tablespoon of lemon juice
1 tablespoon Olive Oil
Salt & Pepper to taste
Slice the tiny potatoes into rounds and set aside. I use tiny potatoes from a can because they are soft and don’t need cooking. If you were to use fresh potatoes you would have to precook them until soft (approximately 8 minutes in boiling water.)
In a bowl combine together the drained can of pink salmon, shallots and lemon juice. Season this mixture with salt and pepper.
If you are using frozen spinach defrost the blocks in a microwave or over gentle stove top heat.
Lay one sheet of puff pastry onto an oiled baking tray. At the centre of the puff pastry sheet form a layer of potato slices. On top of the potatoes add a layer of salmon mixture. On top of the salmon mixture add a layer of spinach. Repeat this process so that you have two layers of each element. i.e. two layers of potato, two layers of salmon mixture and two layers of spinach. Ensure you leave some potato slices for the top of the pie (see photo).
Lay your second pastry sheet over the top of the layered ingredients and fold the ends up on the bottom sheet to seal the pie. Dress the top of the pie with potato slices and top this with seeded mustard. Finally brush the pie with olive oil.
Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 20 minutes or until golden brown.
This recipe makes one pie which you can cut into four (4) generous serves.
This is a photo of the pie cut in half after baking.