These perfect little parcels of tender salmon and broccoli in a parsley and dill sauce are all wrapped up in buttery pasty.
Poached Salmon and Broccoli Pies
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- 1½ x 500g packs Saxby’s Fresh Shortcrust Pastry, at room temperature
- 15g pack dill (stalks removed and reserved), finely chopped
- 350g organic Scottish prime salmon fillet
- 10 black peppercorns
- ½ x 20g pack fresh parsley (stalks removed and reserved), finely chopped
- 20g butter
- 20g flour
- 100g broccoli
- Preheat the oven to 180°C, gas mark 4. Grease 6 individual pudding basins, about 175ml, and line the base of each one with a circle of non-stick baking parchment. Roll the pastry into a small square then sprinkle over half the chopped dill and continue to roll out until about 5mm thick. Cut out 6 x 16cm circles to make the bases and 6 x 10cm circles for lids, re-rolling the pastry as needed. Line the pudding basins with the larger discs of pastry and place the lids on a baking sheet. Chill both sets until needed.
- Place the salmon in a shallow pan, cover with 300ml cold water then add the peppercorns, and the reserved parsley and dill stalks. Heat to a light simmer and poach the fish for about 5-8 minutes, until opaque. Remove from the heat. Strain the liquid into a jug and reserve, discarding the peppercorns and stalks. Set the salmon aside to cool.
- Melt the butter in the same pan. Remove from the heat, sprinkle over the flour and stir continuously to form a smooth paste. Return to the heat and cook for 1-2 minutes. Slowly pour the reserved liquid over the flour, stirring all the time. Once smooth, bring the mixture to the boil and cook for 5 minutes until thickened. Season well and stir in the chopped parsley and the remaining dill. Set aside to cool.
- Meanwhile, cut the broccoli into small florets and dice the stems, then cook in boiling water for 3-4 minutes until tender. Drain and refresh under cold water.
- Cut the salmon into large chunks and divide half between the pastry cases. Top with broccoli and the remaining salmon. Pour 2-3 tbsp of sauce into each. Brush a little water around the edges of the cases, then top each with a lid. Crimp the edges with a fork to seal, then brush with a little milk and make a small hole in the tops. Bake for 25-30 minutes until golden brown.
- Allow to cool completely in the pudding basins before removing. Pack into a container and serve with plenty of lemon wedges and – for a little extra decadence – some tartare sauce.