Cheesy Salmon Pie

  • Difficulty: Medium
  • one hour
  • 6 servings

We’ve tried to describe in one word this puff pastry pie. And we’ve come up with ‘delicious’. It’s flaky and mildly crunchy. It’s cheesy and it’s savory with all the veggie flavors blending irresistibly with that of the smoked salmon. Now you try it!

Ingredients Needed for Cheesy Salmon Pie

8 ounces of puff pastry (1 sheet)

For the red onion:

1 tablespoon butter
3 small red onions, chopped
1 teaspoon olive oil

For the batter:

5 eggs
salt
pepper
½ cup heavy cream

For the pie:

½ cup feta cheese, crumbled
½ medium red bell pepper, cut lengthwise into 7 pieces
3 ounces of pitted green olives
1 tablespoon fresh dill
½ cup yogurt
3 ounces of smoked salmon, shredded

How to Cook Cheesy Salmon Pie

  1. Line a tart pan with the puff pastry sheet and trim the edges. Poke holes into it using a fork. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 360⁰F/180⁰C.
  2. For the red onion:

    Melt the butter in a skillet over low heat and add the red onion. Cook and stir until tender. Remove from heat.

  3. For the batter:

    Add the eggs to a bowl. Season with salt and pepper, add the heavy cream and whisk until even. Set aside.

  4. For the pie:

    Remove and discard the parchment paper and beans from the cake pan. Spread the crumbled feta cheese on the crust, then lay out the bell pepper pieces as a star.

  5. Add the green olives and dill, then top with the yogurt and smoked salmon. Finally, pour the batter and add the cooked onion.
  6. Bake for 30 minutes at 360⁰F/180⁰C.

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