Choose to cook in a pie maker or oven.
Pie Maker – Makes 4 small pies, feeds 2 people
Oven User – Makes 1 Large Pie, feeds 2 hungry adults, or makes enough for lunch the next day.
Ingredients:
1/2 Diced Brown Onion
1 Diced Small Leek
1 Drained 415g Can Pink Salmon
50g Butter for Salmon mixture (Salted or not)
1 Potato cut small
50g Butter for Mashed Potato mixture (Salted or not)
Handful of any Cheese you like Grated
4 Puff Pastry Sheets for pie maker
2 Puff Pastry Sheets for oven user
Milk to brush pastry for oven user
Method:
If using oven, preheat to 180 degrees Celsius, fan bake.
Bring small pot of salted water to boil and add the Potato. Boil until soft and easy to pierce with a fork. Continue next steps while its boiling.
Put medium pan on medium heat, put 50g Butter in pan and melt.
Once butter is melted, add 1/2 diced Brown Onion and 1 small diced Leek. Saute until both are soft, Onion opaque.
Add 1 drained 415g can Pink Salmon to pan, use your spatula to separate the salmon and mix into the leek and onion.
Once Potato is soft and easy to pierce, drain pot, add 50g butter and mash potatoes till smooth.
If using a pie maker, preheat now
Add mashed potatos to Salmon and Leek pan, mix until all is combined.
Add cheese to Salmon mixture now if you want.
If using oven, lay one sheet of Puff Pastry on cooking paper on an oven proof dish, make a pile of the salmon, leek and potato mixture in the center. Not too much, you need to be able to lay the second sheet of pastry on top and flatten down the edges with a fork.
Once pie is sealed, stab top with a fork 6 times around the surface and brush with milk.
Put into oven for 10-15 minutes or until pastry is golden.
Once golden, take out of oven and cut into quarters.
If using pie maker, cut out pie top and bottom with the pie maker tool. Put bottom in pie maker and add salmon filling. Put top pastry on and press it in the pie maker until top looks golden. The filling will make 4 Small 10cm pies.