SpinneysFOOD All-Purpose Flour 300g
Lurpak Unsalted Butter 145g
SpinneysFOOD Fine Sea Salt To taste
SpinneysFOOD Organic Free-Range Eggs 9 (4 eggs and 5 yolks), large
Iced water 2-3 tbsp
SpinneysFOOD Fresh Sage sprigs and leaves A handful
SpinneysFOOD Fresh Thyme A handful
Leeks 5, large
SpinneysFOOD Fresh Dill A handful
Lemon 1
SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
Cream cheese 250g, softened
Heavy cream 500ml
Wholegrain mustard 2 tbsp
SpinneysFOOD Black Pepper Freshly ground, to taste
SpinneysFOOD Emmental Cheese 150g
Salmon fillet 400g, skin removed
SpinneysFOOD Greek Yoghurt 100g
SpinneysFOOD Fresh Mint A handful

Calories 1575
Fat 118.3g
Saturates 63.8g
Protein 65g
Carbs 70.1g
Sugars 8.2g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Salmon and leek pie with buttery sage crust

British 20 Mins Prep · 90 Mins Cook

Preheat the oven to 180°C, gas mark 4. Generously grease a 24cm loose-bottomed cake tin with Lurpak Roasting Spray.
In a food processor, combine the flour, butter and salt until the mixture resembles fine breadcrumbs. With the motor running, gradually add 1 egg yolk and enough iced water until a smooth dough forms. Remove the dough from the processor, lightly knead it and shape into a disc. Wrap the dough in cling film and refrigerate for approx. 30 minutes.
On a lightly floured surface, roll out the dough to approx. 3mm thick. Press the sage and thyme leaves around the dough. Lift the sheet of paper with the dough on it and transfer it to the tin. Carefully lift away the paper and line the tin with the pastry, trimming any excess. Fill the lined tin with weights or rice to blind-bake for approx. 15 minutes. Remove the paper and weights and return to the oven for a further 5 minutes. Remove the pastry shell from the oven and set aside. Lower the oven temperature to 160°C, gas mark 2.
Finely chop the leeks and dill. Zest a lemon.
Heat the olive oil in a large frying pan over a medium heat. Add the leeks, dill and lemon zest. Cover and cook for 5 minutes until softened. Remove the lid and continue to cook, stirring occasionally, for approx. 15 minutes until the leeks are golden and caramelised. Allow to cool slightly.
Roughly chop the block of cream cheese and place it in a large bowl. Add in the heavy cream, mustard, 4 eggs, 4 egg yolks, salt and black pepper. Whisk to combine.
Grate the Emmental cheese. Cut the salmon into bite-size cubes. Stir the grated cheese and salmon into the leek mixture. Once combined, pour the filling into the pre-baked tart case.
Bake for approx. 40-45 minutes until set and golden. Let it rest for 10 minutes, then remove the pie from the tin and transfer it to a serving plate.
Top with the yoghurt and mint leaves before slicing and serving.

Ingredients

Nutrition (Per serving)

Salmon and leek pie with buttery sage crust