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Salmon, Spinach and Potato Pie Recipe

Updated on July 11, 2011

Ingredients

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)

Seeded Mustard

2 puff pastry sheets

2 stalks of shallots, chopped finely

1 tablespoon of lemon juice

1 tablespoon Olive Oil

Salt & Pepper to taste

.

Method

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.

Comments

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    • bigj1969 profile image

      John Marshall 3 years ago from glasgow

      Looks and sounds like a great recipe,will definitely give it a try.

    • profile image

      martinneesams 5 years ago

      hello again susie i shouldnt give it out but this is there link

      and details,ring them if you need them in a hurry ,tell them neesamsy told you to ring

    • LeonJane profile image
      Author

      LeonJane 7 years ago from Australia

      Thanks Heuchera, I'd probably chop the chard up and blanch them first before adding it to the layers. I've never had chard before but it looks similar to spinach so if you enjoy the taste I can't see why you couldn't use them as an alternative. Thanks again.

    • Heuchera profile image

      Heuchera 7 years ago

      This looks great! It's nice to have an easy-to-do main dish pie recipe. Do you think this would work with chard instead of spinach?

    • LeonJane profile image
      Author

      LeonJane 7 years ago from Australia

      Thanks Betty Reid, hope you have a go at making this one, it does taste great!

    • Betty Reid profile image

      Betty Reid 7 years ago from Texas

      Interesting combination of ingredients. It looks delicious.

    • LeonJane profile image
      Author

      LeonJane 7 years ago from Australia

      Thanks PaperNotes and Micky Dee, hope you give this recipe a try. Yes Micky Dee you can pack those spinach leaves into a cup!

    • Micky Dee profile image

      Micky Dee 7 years ago

      I guess you really pack those spinach leaves in that cup. Thanks for a recipe I hope to try!

    • PaperNotes profile image

      PaperNotes 7 years ago

      That looks divine. Thank you so much for the recipe!

    • LeonJane profile image
      Author

      LeonJane 7 years ago from Australia

      Thanks dohn121 this is a very easy and tasty recipe, hope you like it, thanks for the rate up!

    • dohn121 profile image

      dohn121 7 years ago from Hudson Valley, New York

      Wow! What a great recipe. I'll be sure to give it a shot. Maybe even I won't be able to screw this one up! Thanks again LJ! Rated useful and awesome.

      Dohn

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