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Poached Salmon and Broccoli Pies

These perfect little parcels of tender salmon and broccoli in a parsley and dill sauce are all wrapped up in buttery pasty.

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 6

Ingredients

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

Method

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.