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
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