Salmon and egg pie
- Serves: 6
- Prep: 15 mins
- Cook: 30 mins
Served warm as a centrepiece for a family meal or cold for a picnic this easy to make tart will become a favourite.
Ingredients
- 400g pack skinless salmon fillets
- 150g ricotta cheese
- 125g frozen peas
- 3 tbsp chopped fresh dill
- zest and juice 1/2 lemon
- 6 medium British Lion eggs
- salt and ground black pepper
- 1 (320g) sheet shortcrust pastry
Method
- Preheat the oven to Fan 200C / Gas Mark 6. Place the salmon on a clean board and use a knife to finely chop then transfer to a medium bowl.
- Add the ricotta, peas, dill, lemon zest and juice to the salmon. Beat one of the eggs then stir 3 tbsp into the salmon mix. Season with salt and pepper.
- Unroll the pastry and place on a large baking tray, lined with baking paper. Heap the salmon mixture into the centre and push to the edges leaving a 8cm border all round.
- Brush the pastry edge with the remaining beaten egg, then gather and pinch together to make a loose form pie - brush the outside of the pastry with more egg. Make 5 hollows in the filling and crack an egg into each.
- Bake in the hot oven for 25-30 mins until golden. Leave to cool on the tray for 5 mins, before transferring to a board and cutting into wedges. Sprinkle with dill before serving warm or cold.
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