The ultimate cheesy salmon pie

The ultimate cheesy salmon pie

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  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings
  • Capable cooks

Delight the family with this super cheesy salmon pie.

Featured in
Main recipes, Fish recipes


  • 50g butter, chopped
  • 1 leek, well washed, thinly sliced
  • 2 celery sticks, thinly sliced
  • 2 tablespoons plain flour
  • 1 cup Massel chicken style liquid stock
  • 1/4 cup cream
  • 500g salmon fillets, skin and bones removed, cut into 3cm pieces
  • 1/2 cup frozen peas
  • 2 tablespoons grated cheddar
  • 1 teaspoon dried tarragon
  • 1 teaspoon lemon rind
  • 1 sheet quality puff pastry, just thawed
  • 1 egg, lightly beaten
  • Truss cherry tomatoes, roasted, to serve


  • 1L (4 cup) pie dish


  • Step 1
    Preheat oven to 220C or 200C fan-forced.
  • Step 2
    Melt butter in a large saucepan over medium heat. Cook leek and celery, covered, stirring occasionally, for 10 minutes or until softened (but not coloured). Sprinkle with flour and cook, stirring, for 1 minute. Stir in Massel Liquid Stock Chicken Style and cream until smooth. Add salmon, peas, cheddar, tarragon and rind and stir to combine. Season. Spoon into a 1L (4 cup) pie dish.
  • Step 3
    Cut a 25cm circle from pastry. Place over pie dish and press sides down to seal. Brush with egg. You can use the pastry cut offs to decorate the pie. Brush with egg. Bake for 30 minutes or until pastry is golden and puffed. Stand for 5 minutes before serving.
  • Step 4
    Serve with roasted truss cherry tomatoes, if desired.

  • Author: Lucy Nunes
  • Image credit: Guy Bailey
  • Publication:



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