I believe this ‘Canned Salmon & Egg Pie’ tastes better than the pricey Salmon Pie I had at a local cafe. This type of pies are easy to make. You don’t need a pie dish. Using a Canned Salmon and store-bought Frozen Puff Pastry, you would be surprised at how easy it is to make and how good the result is.
1/2 to 1 Onion *thinly sliced
1 clove Garlic *finely chopped
1 tablespoon Oil OR Butter
1 can (210g) Red Salmon *flaked
Additional Green *e.g. sautéed Spinach, cooked Broccoli, Peas, etc.
Salt & Pepper
1 to 2 Boiled Eggs
2 tablespoons Sour Cream
2 tablespoons Japanese Mayonnaise
Shredded Tasty Cheese (Cheddar) *optional
2 sheets Frozen Butter Puff Pastry
- Leave Frozen Puff Pastry sheets in room temperature to thaw. Preheat the oven to 200℃.
- Heat Oil (OR Butter) in a frying pan, cook Onion and Garlic until soft, and season lightly with Salt & Pepper. Place in mixing bowl. *Note: If you cook Spinach with Onion, add Spinach after Onion is softened, and discard any liquid in the pan.
- Drain Canned Salmon, remove bones and skin if you prefer, coarsely break, and add to the bowl. Coarsely chop up Boiled Egg(s) and add to the bowl. Add Green Vegetables as well.
- Add Sour Cream and Japanese Mayonnaise, and mix to combine, and add extra Salt & White Pepper if required.
- Cut the Puff Pastry sheets in half so that you have 4 rectangular sheets.
- Lay 2 sheets on a baking sheet or tray lined with baking paper. Place the Salmon mixture on the pastry sheets. Scatter some shredded Cheese if you like.
- Overlap the remaining sheets on top of the filling, press pastry sheets around edges using a fork. Make some cuts on the top sheet.
- Bake for 15 to 20 minutes or until golden.