
Super Simple Salmon & Med Veg Pie
Salmon and veggies packed in a pie. Made with puff pastry from Jus-Rol
Quick Stats
Easy
1 Pie
25 minutes bake time
Super Simple Salmon & Med Veg Pie
Salmon and veggies packed in a pie. Made with puff pastry from Jus-Rol
Ingredients
- 1 x 320g ready-rolled sheet Jus-Rol Puff Pastry
- 1 x 250g microwave rice sachet – plain, lemon or tomato flavour
- 150g hot smoked salmon, skinned
- 25g pitted olives, black or green
- 1 whole roasted pepper from a jar, drained and roughly chopped
- 2 tbsp chopped parsley
- 50g sundried tomatoes, diced
- 1 egg, beaten with a fork
- 1 lemon, wedges, to serve
Equipment required
- Pastry Brush
- Baking tray
- Sharp knife
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff 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 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. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
- Preheat the oven to 200°C (180°C fan assisted) Gas Mark 6. Unroll the pastry sheet onto a baking sheet.
- Spoon the rice down the middle third of the pastry. Flake over the salmon, dot over the olives and pepper. Scatter over the parsley and sundried tomatoes, then finally, season.
- Brush the pastry around the filling with some egg, then trim a square of pastry from each corner and discard. Use a knife to slice the two long sides into strips, fanning out from the filling. Fold the top and bottom ends of pastry over the filling, then alternate criss-crossing over the pastry strips to weave a plait over the top of the pie.
- Brush all over with more egg and bake for 25 minutes until golden, puffed and piping hot in the centre. Slice and serve with the lemon wedges.