Salmon & asparagus mini pies

Salmon & asparagus mini pies

A classic combination of flavours packed into cute little snack-size pies; perfect for parties and picnics.

, 21 September 2015

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Salmon & asparagus mini pies
  • 1 Hour 30 Mins

  • Serves: 8

  • Price: £1.47 per serving

Nutritional Info
Each 193g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 913kJ/218kcal.
  • 560g salmon fillets
  • 1 and a 1/2 tbsp lemon juice
  • 2 tsp Blue Dragon Thai Fish Sauce
  • 150g asparagus
  • 4 tbsp crème fraîche
  • 2-3 tbsp chopped fresh dill
  • 1/2 lemon, finely grated zest of
  • 2 eggs, lightly beaten
  • 500g pack Asda Ready to Roll Shortcrust Pastry
  • Flour, for rolling out
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Put the salmon fillets on a large piece of foil. Mix 3 tbsp water with the lemon juice and fish sauce, pour over the fish, then season. Fold up the foil to make a parcel but leave room inside for the air to circulate. Transfer to a baking tray.

  • Bake in the oven for 15-20 minutes, or until the fish flakes easily. Remove from the oven and leave to cool in the unopened parcel.

  • Meanwhile, bend the asparagus until they snap and discard the tough ends. Put on another sheet of foil and sprinkle with 2 tbsp water. Make a parcel with the foil and put on a baking tray. Bake in the oven for 10 minutes. Remove from the oven and cut the asparagus into 1cm pieces.

  • Drain the salmon cooking liquid into a jug and reserve. Skin and flake the salmon, and mix with the asparagus. Mix half the liquid with the creme fraiche, dill and zest. Add 1 egg and whisk with a fork until evenly blended.

  • Roll out the pastry on a floured surface and cut out 8 x 8cm rounds and 8 x 11cm rounds. Use the larger rounds to line the holes of a muffin tin. Fill with the salmon and asparagus mixture, then pour enough sauce to come almost to the top.

  • Put the smaller rounds on top, pressing down the edges together. Beat the other egg and use to brush the top of the pastry. Make a small hole in the top.

  • Bake for 25-30 minutes then cool on a wire rack.