Salmon Puff Pie

Salmon Puff Pie
Serves 6-8 

Plan ahead and allow chilling time for this scrumptious Salmon Pie - it's well worth it!


  • about 600g of skinned salmon fillet cut into 2 inch sections
  • 2 tbsp olive oil
  • 6 sliced spring onions
  • 170g/6oz basmati rice
  • 340ml/12fl oz vegetable stock
  • 250ml/9 fl oz dry white wine
  • Good pinch of saffron
  • 200ml/7fl oz coconut cream
  • Juice of ½ lemon
  • 3 tbsp chopped fresh coriander
  • 250g/8oz baby leaf spinach
  • Large knob of butter
  • 2 x 375g/12oz packs Ready Roll puff pastry, thawed and cut into rectangles approx 12 x 6 inches
  • 25g/1oz ground almonds
  • 1 egg, beaten


  1.  Heat oil in a large pan and gently stir-fry spring onions and rice for 1 minute.
  2. Add stock, wine and saffron, bring to boil, reduce heat, simmer gently for about 15 minutes, stirring regularly.
  3. Stir in coconut cream and cook until liquid is absorbed and rice is tender and creamy. Season and stir in lemon juice and coriander, then allow to cool.
  4. Melt a knob of butter in another large pan and cook spinach for one minute until just wilted. Drain excess liquid thoroughly.
  5. Put one puff pastry sheet on large baking tray. Spread rice mixture over pastry to within 2cm/1in of edges, top with salmon, cover with spinach. 
  6. Season, sprinkle with ground almonds, brush edges with beaten egg, then cover with other pastry sheet, press edges firmly together. Cover with clingfilm, chill 1-6 hours or overnight.
  7. Preheat oven to 200C/400F/Gas 6. Brush pie with beaten egg, bake for 45-50 mins until puffed and golden.
  8. Serve with a freshly dressed green salad