Salmon and Dill Open Pie2014-09-22
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 1:25 h
A refreshing meal to get you going.
- 1/2 cup(s) milk
- 1/2 cup(s) cream
- 1 egg
- 1 packet small asparagus, blanched
- 6 tablespoon(s) peas, blanched
- 1 carrot sliced
- 6 tablespoon(s) smoked salmon, roughly sliced
- 1 tablespoon(s) chopped fresh dill
- 400 grams puff pastry
- 1/4 teaspoon(s) nutmeg, freshly grated
Preheat oven to 180°C.
Grease one 25cm fluted pie dish. Roll out the puff pastry to 4mm thickness and 2cm wider than dish.
Place the pie dish on a baking tray and refrigerate for 20 minutes. Prick and bake blind for 15 minutes with baking beads, and a further 10 minutes without them, till biscuit brown. Trim pastry edges with a sharp knife.
Mix the egg, cream, milk and nutmeg in a jug. Season and set aside.
Divide the asparagus, peas and smoked salmon equally over the prepared pastry case.
Pour the egg mixture on top and bake in the oven for 25 min- utes or until golden brown and cooked through. Serve warm with crusty bread.