On the whole, the combination of the smoked salmon and brie made it a bit too salty for my taste. I made one pie as per the recipe, and on the second try made individual open-top pies, which turned out to work well; in that case, cover the top of the pie with foil or baking paper.
O'kay my original plan was to make a half serve and do 2 individual pies but there was a change of circumstances and I made a full pie but I only had 125 grams of brie but just under 500 grams of fresh salmon (which I smoked in a wok) and well 3 of us only at up half the pie (the the Dm and I had a eighth each and the DH had a quarter of the pie and with sides and dessert following that was plenty so I would say serving size would be 4 to 6 depending on sides and appetites. We thoroughly enjoyed and am quite happy to use the lower amount of brie (I used a triple cream variety). I did make this ahead and allowed an extra 5 to 10 minutes for it to cook and heat through. Thank you Jan for a lovely creamy and tasty recipe, made for Make My Recipe - Spring Edition.
This is a keeper! We made tonight, Brie was not available here so used Cammembert, it was delicious! Took a little longer to cook than stated, but no great shakes, Thanks for posting1
I made this last night for a friend and was VERY impressed. In the absence of an 8 inch pie tin I ended up using an 8 inch cake tin, so obviously there wasn't enough room for all of the filling - but it made very good pasta sauce for my lunch today :) The cooking time was perfect and it tasted wonderful. Definitely a keeper.