Salmon, Leek, Potato & Ricotta Pie

I haven't made this the man I get my seafood from gave this to me with his price list. Am putting it here for safekeeping. Show more

Ready In: 50 mins

Serves: 4

Ingredients

  • 250  g salmon fillets, skinned, boned & roughly chopped
  • 2  tablespoons light olive oil
  • 2  large leeks, washed & sliced into rings
  • 4  medium potatoes, parboiled & cut into small chunks
  • 200  g ricotta cheese
  •  salt & pepper (to season)
  • 1  egg, lightly beaten
  • 2  sheets  of ready rolled puff pastry, 1/3 pastry sheet for decoration
  • 1  egg, for egg wash
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Directions

  1. Preheat oven to 220deg Celsius.
  2. Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.
  3. Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.
  4. Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie.
  5. Decorate with extra pastry and brush with egg wash.
  6. Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.
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