Regal Salmon, pea and mint open top pie

 
Cooking time: 45 mins  
Serves: 6  
Preparation time: 10 mins  

Ingredients

200g Regal Wood Roasted Salmon 

1 cup fresh or frozen peas

1 cup fresh mint leaves

½ cup grated gruyere cheese

To garnish, fresh herbs

Shortcrust pastry

375g plain flour

1 teaspoon brown sugar

½ teaspoon salt

100g cold butter

100g shortening

2 egg yolks

Cold water

Cheese sauce

50g butter

50g plain flour

1 ½ cups milk

1 tsp dry mustard powder

75g emmental, gruyere or swiss cheese

 

2 eggs

Method

Combine the flour, sugar, salt in the bowl of a food processor. Pulse until combined. Add the butter and shortening and blitz until mix forms a crumb. Add the egg yolks and enough water to bring the mix together as a stiff dough. Tip out of bowl, quickly bringing all of the dough together. Wrap in plastic wrap or beeswax paper and place in fridge for half an hour.

Meanwhile, make the cheese sauce by, melting the butter in a small saucepan. Add the flour and mix to make a roux. Add milk, whisking well to get rid of any lumps. Season with salt and freshly ground black pepper and dry mustard powder to taste. Once the sauce thickens, add the grated cheese and eggs, and beat well to combine. Remove from the heat and allow to cool slightly.

Preheat oven to 200°C, fan bake. Line a large rectangular pie dish or roasting dish with baking paper. Roll out the dough on a floured board until 5mm thick. Carefully place the dough into the lined dish, and trim away overhanging excess. Roll the edges down to form a thicker crust. Prick the base of the pastry with a fork. Line the pastry with baking paper and top with baking beans. Bake in oven for 15 minutes.

Remove pastry from oven and spread the base with the cheese sauce. Arrange pieces of Regal Wood Roasted Salmon over the sauce, with the peas, mint leaves, and sprinkle with extra grated gruyere cheese.

Return to the oven and cook a further 30 minutes, until cheese sauce starts to bubble through.

 

Serve warm or cold. Perfect for making ahead of time and taking away for a weekend brunch.   Best enjoyed with Gwertztramier or Pale Ale. 

 

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