Salmon filo pies

Serves:

Makes 4

Ingredients

• 25g butter
• 2 tsp olive oil
• 1 brown onion, finely diced
• 1 carrot, diced
• 1 cup (235g) cream
• 1/2 cup tasty cheese, grated
• 1 tbsp Dijon mustard
• 1 1/2 tbsp lemon juice
• 1 tbsp chives, chopped
• 80g baby spinach
• 250g salmon fillets, skin off
• 4 sheets filo pastry
• 30g butter, extra, melted

Method

Preheat oven to 210°C (190°C fan-forced).

Melt butter with oil in a large pan over gentle heat. Cook onion for 4 minutes until soft. Add carrot and cook for a further 2 minutes. Add cream and bring to the boil, then reduce heat and simmer for 2 minutes. Remove from  heat and stir through cheese, mustard, lemon juice and chives. Set aside.

Place spinach in a colander and pour over boiling water to wilt. Drain and set aside.

Cut salmon fillets into 2cm cubes.

Take a pastry sheet and cut it crosswise into four even strips. Brush with butter and use to line the base and sides of one hole of a 6-cup Texan muffin tin, letting the edges hang over. Repeat with remaining sheets.

Place spinach in the base of each pastry case. Top with 3-4 pieces of salmon. Spoon over cream sauce, evenly distributing between each case. Bring pastry edges together to enclose filling, scrunching them slightly. Brush top with butter.

Bake for 15-20 minutes until flaky and golden.

Find more fish recipes

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• Easy crumbed fish
• Exotic fish finger rolls
• Fish and chips
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• Fish in foil
• Healthy fish and chips
• Healthy fish fingers
• Lemony fish bites
• Seafood risotto
• Thai fish cakes

Serving Suggestions

Note

• Place the muffin tin on a tray in the oven to catch any overflow.
• Serve with mashed potatoes and peas for a hearty meal.
• Recipe by Greer Worsley, who blogs at Typically Red.