Gluten-Free Salmon and Spinach Pie
recipe Image
 
Preparation Time : 30-45 mins

Cooking Time : 10-15 mins

Serves : 8-10
Ingredients:

    For the Filling

    1kg/2.2lbs salmon fillet, cut into 1/2” chunks
    250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
    200g/7oz shallots, finely chopped
    150g/5.25oz butter
    75g/2.5oz gluten-free flour
    1.875 litres/quarts fresh milk
    250g/9oz parmesan cheese (shaved)
    1 tsp. salt
    1 tsp white pepper powder

    For the Pie Dough

    310g/11oz gluten-free all-purpose flour
    125ml/4fl oz coconut oil
    1 egg
    1/2 tsp. salt
    80ml/2.75f oz water

Method:
  1. Make the pie dough.
  2. a. Whisk flour and salt in a bowl until well-combined.
  3. b. Add in coconut oil and mix thoroughly. Mixture will be crumbly.
  4. c. Add in egg and mix. Mixture will still be crumbly.
  5. d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed.
  6. e. Wrap the dough in plastic wrap and set aside in the refrigerator.
  7. Make the filling.
  8. a. Melt butter in a pan.
  9. b. Sautee shallots over medium heat until translucent. About 2 minutes.
  10. c. Add flour and roast for another minute.
  11. d. Whisk in milk.
  12. e. Add salmon and spinach leaves. Toss for about a minute.
  13. f. Turn off the heat and fold in cheese.
  14. g. Season with salt and pepper.
  15. Assemble the pie.
  16. a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin.
  17. b. Pour the filling into individual soup cups.
  18. c. Top the soup cups with prepared pie dough.
  19. d. Make small incisions on the pie dough using a paring knife.
  20. e. Brush the dough with egg yolks.
  21. f. Bake for 10-12 minutes at 180C/360F.