Salmon, Leek, Potato & Ricotta Pie

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220deg Celsius.
  • Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.
  • Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.
  • 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.
  • Decorate with extra pastry and brush with egg wash.
  • Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.
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