Salmon & asparagus mini pies
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- 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.