Salmon and Brie Pie

Submitted by JustJanS

"Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia)."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 2 sheet shortcrust pastry
• 29.58 ml butter
• 1 small onion, finely diced
• 29.58 ml flour
• 236.59 ml milk
• 9.85 ml lemon juice
• 200 g brie cheese, cut into small wedges
• 300 g smoked salmon (I used chunky off-cuts)
• 2 green onions, green ends only, finely sliced
• 2.46 ml dill leaves
• fresh ground black pepper
• milk, to glaze

directions

1. Preheat oven to 200c.
2. Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
3. Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
4. Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
5. Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
6. Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
7. We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

Reviews

[Is This Really Nece]

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.

 

[I'mPat]

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.

 

[Carol in Cabo]

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

 

[Boo L]

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.