Salmon filo pies

Salmon filo pies


Makes 4


  • 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


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

Serving Suggestions


  • 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.

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