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Salmon and prawn ‘bridies’
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1 large leek, trimmed, cleaned and finely sliced
200ml dry white wine
175g fillet Lightly Smoked Scottish Salmon, skinned and cut into 1cm cubes
50g frozen petits pois
200g North Atlantic prawns, patted dry with kitchen paper
6 tbsp crème fraîche
Finely grated zest and juice of 1 unwaxed lemon
500g pack Jus-Rol Puff Pastry Block
Plain flour, for dusting
1 medium Waitrose British Blacktail Free Range Egg, lightly beaten
Pea shoots and Waitrose Chilled
Vinaigrette Dressing, to serve
1. Preheat the oven to 200ºC, gas mark 6. Warm a large frying pan over a low heat, add the butter and leek and cook for 10 minutes until soft but not coloured.
2. Increase the heat to high and add the wine, salmon and petits pois. Bring to the boil then reduce the heat and simmer gently for 1-2 minutes, uncovered and stirring once or twice, until the fish is just turning opaque. Remove from the heat and strain through a sieve, reserving the sauce. Leave to cool in the sieve.
3. Place the salmon mixture into a bowl and fold in the prawns, 4 tablespoons of the crème fraîche, the lemon zest and seasoning to taste. Cover and set aside in the fridge. Meanwhile roll out the pastry on a lightly floured surface to about 3mm (similar to the thickness of a pound coin). Using a 10cm round plate as a template, cut 8 circles from the pastry. Do the same with a 12cm plate to make another 8 rounds.
4. Place the smaller rounds onto two large non-stick baking trays. Top each with a generous amount of the salmon mixture, compacting it down lightly leaving a border around the edge of each one. Brush the pastry edges with beaten egg. Top with the remaining larger pastry circles, pressing the edges together to seal, and pierce the tops with the tip of a knife. Brush the tops with more egg. Bake for 20 minutes or until golden.
5. Meanwhile, bring the reserved sauce to the boil in a small saucepan and simmer for 5 minutes until slightly reduced. Remove from the heat and whisk in the remaining crème fraîche and a little lemon juice and seasoning to taste. Serve the pies with some vinaigrette-dressed pea shoots and the sauce alongside.
Try using any pastry off-cuts to mould some little fish or the initials of your guests and stick them onto the tops of each pie with a little egg, before glazing and baking.
Typical values per serving:
This recipe was first published in January 2014.