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Salmon winter greens pie 

Published on July 12, 2018 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • Difficulty Level

Salmon winter greens pie

Get all your recommended 5 daily vegetables, in this tasty salmon winter greens pie. It’s just so good. Perfect for a winter dinner.

Salmon winter green pie

If you like salmon, be sure to check out our salmon recipes page for more inspiration!

Nutritional Information

Nutritional Information 
Serving Size300g
Average qty per serveAverage qty per 100g
Energy1600kJ532kJ
Protein19.9g6.6g
Fat, total
- saturated		24.2g
11.6g		8.1g
3.9g
Carbohydrate
-sugars		18.3g
4.8g		6.1g
1.6g
Sodium774mg258mg
This nutritional information has been created using the foodstandards.gov.au online tool. While every attempt has been made to ensure accuracy, it should be considered a guide only.

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Recipe Rating

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  • 1 rating

Ingredients

  • 1 x 200g can Safcol Salmon in Springwater, drained
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 medium garlic cloves, finely chopped
  • ½ teaspoon ground nutmeg
  • 400g mixed green leaves (kale, silverbeet, rainbow chard or spinach leaves in any combination you like),washed, large stems removed and roughly chopped
  • 250g mascarpone cheese
  • 30g grated Parmesan
  • 1 tablespoon lemon juice
  • sea salt and freshly ground black pepper
  • 1 sheet frozen butter puff pastry
  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 190°C.
  2. In a large saucepan on a medium heat, add oil. Once hot, add onion and gently fry stirring occasionally, for about 6 minutes or until softened and slightly golden.
  3. Stir in the garlic, cook for a further 30 seconds until fragrant.
  4. Add the chopped leaves, nutmeg and stir until just wilted. Then stir through the mascarpone, Parmesan and the drained Safcol Salmon and lemon juice.
  5. Check the seasoning, transfer to a 20cm oven proof pie dish and allow to cool slightly.
  6. Brush the edges of the pie dish with water. Place the puff pastry sheet over the dish and using with a sharp knife, cut it to size.
  7. Crimp the edges with your fingers and cut a small whole in the top to allow steam to escape.
  8. Brush with beaten egg, transfer to the oven and bake for about 30 minutes or until the pastry is golden brown.

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