« Back to recipes

Creamy Salmon Pot Pies


  • 1 Tbsp Cooking oil
  • Onion, peeled and finely chopped
  • Carrot, peeled and chopped
  • 1 cup Milk or single (light) cream
  • 1 cup Fish stock
  • 2 each 200g (7oz) Salmon fillets, sliced into bite sized pieces
  • 1 tsp Whole grain mustard
  • 85g (3oz) Corn kernels
  • 2 handfuls Spinach, washed and roughly chopped
  • handful Parsley, roughly chopped
  • Boiled egg, peeled and quarted
  • 2-4 sheets Puff pastry
  • Egg wash egg, beaten

Temperature: 350 ° F


Makes 4 pies. 1. Preheat oven to 180°C (350°F). 2.Heat oil in a saucepan. Lightly sauté onion and garlic until onion is translucent. Add carrot and continue to cook for about 1 minute. 3. Add milk and fish stock. Bring to the boil, then lightly place fish slices into the pan. Bring to the boil again before reducing immediately to a simmer. 4. Stir in whole grain mustard. Add corn and spinach, followed by parsley. 5. Pour mixture into individual ramekins. Divide egg quarters among ramekins and cover with a sheet of puff pastry. Make sure the pastry does not touch the liquid, rather, it should sit on the rim of the ramekin, or it won’t rise. 6. Brush with egg wash and bake in the oven for at least 20 minutes, until the puff is nice and golden brown. 7. Serve immediately. Note: Depending on the size of your serving bowl or ramekin, the number of pastry sheets you need varies. If the pastry sheets are large, you can trim them to fit over the lid of each ramekin. This recipe was reproduced with permission from Michelle Tchea, author of My Little SoHo Kitchen.

« Back to recipes