
Oak Roasted Salmon & Wild Rocket Pie
Delicious oak roasted salmon and wild rocket topped with a shortcrust pastry lid.
Quick Stats
Easy
8 Servings
20 minutes bake time
Oak Roasted Salmon & Wild Rocket Pie
Delicious oak roasted salmon and wild rocket topped with a shortcrust pastry lid.
Ingredients
- 500 g Jus-Rol™ shortcrust pastry
- 4 Egg Yolks beaten
- 900 g Oak Roasted Salmon flaked
- 100g Wild Rocket
- 2 Lemons zest
- Sea Salt & Pepper Mill
Equipment required
- Rolling Pin
- Pastry Brush
- Pie Dish
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Roll out the Jus-Rol™ Shortcrust Pastry on a lightly floured surface until 1/2 cm thick.
- Cut out 4 cm discs, using all of the pastry, brush over the beaten egg yolk and place on a tray.
- Place the salmon, rocket and lemon zest in a pie dish and season.
- Place the small pastry discs over the salmon to form a scale like appearance.
- Bake for 20 minutes.
- Remove from the oven and serve.
- TIP: Brush with a little melted butter to improve glaze after cooking
- OPTIONAL EXTRAS: Use baby spinach with rocket