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.

Cinnamon Coffee Cake

160gm  butter 

1½ cups granulated sugar 

3 large eggs 

1½ tsp vanilla extract 

1¼ cups Greek yogurt 

2½ cups SR flour 

½ tsp salt 

CINNAMON STREUSEL 

1/3 cup light brown sugar, packed 

2/3 cup all-purpose flour 

1 1/2 tsp ground cinnamon 

1/4 tsp salt 

50gm cold butter, cubed

In a large bowl, mix together room temperature butter and sugar. It should be light and fluffy; do not over whip. 

Stop and scrape down the sides and bottom of bowl. 

Now add in 1 egg at a time, mixing in between each addition. Stop and scrape down the sides and bottom of bowl. 

Combine the vanilla extract and Greek yogurt. 

In a separate bowl, combine the flour, baking powder, baking soda and salt. 

Add ⅓ of the flour mixture to the egg mixture, followed by ⅓ of the yogurt mixture. Repeat 2 more times until all the ingredients are incorporated. 

Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix into paste. 

Fill ⅓ of a greased muffin tin or mini loaf pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter, then repeat process one more time so that muffin tin or loaf pan is ⅔ filled with streusel on top. 

Bake for 12–15 minutes, let cool, then serve