Name: Creamy Salmon Pot Pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 490g jar bechamel sauce; 1 tblsp Dijon mustard; 700g skinless, boneless salmon fillets, cut into 3cm pieces; 60g bag baby spinach leaves; 1⁄2 cup frozen peas; Salt and pepper, to taste; 1 sheet frozen puff pastry, thawed; 1 egg, lightly beaten; Mixed salad leaves, to serve

Creamy Salmon Pot Pies

Absolutely delicious!

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Quick fix weeknights – these cheesy salmon pot pies are a scrumptious family pleaser.

Ingredients

490g jar bechamel sauce

1 tblsp Dijon mustard

700g skinless, boneless salmon fillets, cut into 3cm pieces

60g bag baby spinach leaves

1⁄2 cup frozen peas

Salt and pepper, to taste

1 sheet frozen puff pastry, thawed

1 egg, lightly beaten

Mixed salad leaves, to serve

Method

Lightly oil four ovenproof dishes (11⁄2-cup capacity). Place on an oven tray.

Combine bechamel sauce and mustard in a large bowl. Add the salmon, spinach and peas. Stir to combine. Season with salt and pepper. Divide among prepared dishes.

Cut pastry into quarters. Place one quarter on top of each dish. Press down corners to seal and brush with egg.

Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp.

Serve with salad leaves.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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