Salmon and Mushroom Pie

 

220gm skinless salmon fillet, cut into 1-inch cubes 

1 tablespoon lemon juice 

1/2 tablespoon chopped fresh dill 

1 small onion, thinly sliced 

120gm white mushrooms, sliced 

1 1/2 tablespoons butter 

1/8 cup flour 

3/4 cup milk 

Salt and pepper 

Puff Pastry

Salmon and mushroom filling 

In a bowl, combine the salmon, lemon juice and dill. Season with salt and pepper. Let stand for 5 minutes. 

Meanwhile, brown the onion and mushrooms in the butter. 

Season with salt and pepper. 

Sprinkle the flour on the vegetables and stir to combine. 

Slowly stir in the milk. Bring to a boil, stirring constantly. 

Lower the heat and simmer for 1 minute. Adjust the seasoning. 

Add the salmon to the mushroom sauce. 

Pour into a mini sized foil tray - [double this mixture makes for a 9" pie]. 

Cover with the pastry dough and crimp or press the dough to the edge of the plate. 

Make a hole in the centre to allow steam to escape. 

Bake until the crust is lightly browned and filling is hot, about 20 minutes.