Leek & Salmon Pot Pie

INGREDIENTS:

4 large leeks
2 Tbsp. butter
2  pounds skinless boneless salmon fillet
1/4 c.  chopped fresh dill leaves or 1 Tbsp. dried
1 tsp.  freshly grated lime zest
1 1/2 tsp. coarse salt
1/4 tsp.  freshly ground black pepper
1 large egg
1 Tbsp. water
1 package Trader Joe’s frozen pie crust sheets

INSTRUCTIONS:

Cut white and pale-green parts of leeks into slices. Wash leeks well and drain in colander. Pat dry. In skillet cook leeks in butter over medium heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.

In a small bowl whisk together egg and water to make an egg wash. Transfer defrosted pastry crust to a glass pie dish.  Gently ease into edges of dish.  Mound salmon filling in center. Carefully drape top crust over salmon and press edges together to seal. With a sharp knife trim edges of pastry at dish edge. Crimp edges and cut 4 steam vents on top of crust.  Whisk egg and water to make egg wash and brush crust evenly with wash.

Bake pie in 400 degree oven until pastry is golden brown, about 30 minutes.

Serve pie warm or at room temperature.

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