Creamy Salmon Pot Pies
Created by ImPat on July 31, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #30069
Ingredients
- 1 jar (490 gram) béchamel sauce
- 1 tablespoon Dijon mustard
- 700 grams boneless skinless salmon fillets (cut into 3cm pieces)
- 60 grams spinach leaves (baby)
- 1/2 cup green peas (frozen)
- Salt, to taste
- Pepper, to taste
- 1 sheet (110 grams) puff pastry (thawed)
- 1 large egg (lightly beaten)
- Mixed salad leaves, to serve
How to Make
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Step 1: Lightly oil four ovenproof dishes (1 1/2 cup capacity) and place on an oven tray.
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Step 2: Combine bechamel sauce and mustard in a large bowl and add the salmon, sinach and peas and stir to combines and season with salt and pepper and divide mixture among prepared dishes.
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Step 3: Cut pastry into quarters and place one quarter on top of each dish, pressing down corners to seal and brush with egg.
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Step 4: Cook in a hot oven (200C) for about 20 minutes, or until pastry is golden and crisp and serve with salad leaves.
Nutritional Facts
- Serving Size: 1 (375.9 g)
- Calories 639.1
- Total Fat - 33.5 g
- Saturated Fat - 8.1 g
- Cholesterol - 213.2 mg
- Sodium - 1787.8 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 1.8 g
- Sugars - 1.4 g
- Protein - 62.4 g
- Calcium - 61.8 mg
- Iron - 4.2 mg
- Vitamin C - 11.5 mg
- Thiamin - 1.7 mg