Little filo-topped salmon and broccoli pies
These cute salmon and broccoli pies are a cinch to make. Just poach some fresh salmon and lightly cook some broccoli, then mix with DOLMIO white lasagne sauce. Spoon into individual dishes and top with ready-made filo pastry – then bake until golden brown. Enjoy! |
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Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
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Directions
- Pre-heat the oven to 200°C / fan oven 180°C / Gas 6.
- Poach the salmon fillet in a frying pan of simmering water for 6-8 minutes, until the flesh is opaque and flakes easily when tested with a fork. Drain, cool slightly, then break the fish into large chunks, removing any skin and bone.
- Simmer the broccoli in lightly salted boiling water until just tender – about 5 minutes. Drain well.
- Share the salmon and broccoli between 4 individual baking dishes. Mix the parsley with the DOLMIO white sauce for lasagne, then pour an equal amount into each dish.
- Lay the sheets of filo pastry on a work surface and brush each one with melted butter. Arrange the pastry on top of each baking dish, scrunching it up to fit. Bake for 18-20 minutes, until golden brown. Serve at once.
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Ingredients
- 400g fresh salmon fillets
- 200g broccoli, broken into small florets
- Pinch of salt
- 1 tbsp chopped fresh parsley
- 470g jar DOLMIO white sauce for lasagne
- 4 large sheets filo pastry (or 8 small), thawed if frozen
- 25g butter, melted
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Cook’s tips: Make the pies in advance, up to the point of baking, then refrigerate them until you’re ready to cook them. They will keep in the fridge for 1 day like this, making them ideal for a prepare-ahead meal. | |