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Pie on a plate with one slice removed to reveal the salmon and asparagus inside. Tried & Tested

Salmon and asparagus pie

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3.5 stars based on 6 ratings

A really impressive pie with a classic combination of flavours. Share this pie at any summer gathering to impress.

 

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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Ingredients

For the pastry

  • 275g 9¾ oz Plain white flour (we use Allinson) Plain white flour
  • 200g 7⅛ oz Butter (unsalted) diced and chilled
  • Salt
  • 2 2 Egg(s) (free range)
  • 2tbsp 2tbsp Water very cold

For the filling

  • 2 2 Egg(s) (free range)
  • 2 2 Egg yolk(s) (free range)
  • 200ml 6⅞ fl oz Crème fraîche
  • 4tbsp 4tbsp Dill freshly chopped
  • 25g 1 oz Butter (unsalted)
  • 225g 8 oz Button mushrooms sliced
  • 150g 5⅜ oz Asparagus
  • 900g 31⅞ oz Salmon cut into 5cm wide strips

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the pastry; whiz the flour, butter and a pinch of salt in a food processor until the mixture resembles crumbs. Alternatively, rub the butter into the flour with your fingers.

    Ingredients for this step

    • 275g 9¾ oz Plain white flour (we use Allinson) Plain white flour
    • Salt
    • 200g 7⅛ oz Butter (unsalted)
  2. Classic mode Step 2

    Add one of the eggs, keeping the other aside for the glaze. Add 2tbsp cold water and pulse until the mixture just comes together.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 2tbsp 2tbsp Water very cold
  3. Classic mode Step 3

    Knead on a lightly floured surface to form into a ball. Cut off a third of the pastry, wrap both pieces in cling film and chill in the fridge for about 15 minutes.

  4. Classic mode Step 4

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Grease and base line a 23cm (9in) spring clip tin with baking parchment.

  5. Classic mode Step 5

    Roll out the larger piece of pastry on a sheet of baking parchment to a 30cm (12inch) circle. Lift up the paper and upturn the pastry pressing into the base and sides to line the tin.

  6. Classic mode Step 6

    Line the pastry with greaseproof paper and ceramic baking beans. Bake for 25 minutes. Remove the paper and beans. Brush the pastry with some of the remaining beaten egg. Return the pastry to the oven for another 5- 10 minutes until almost cooked.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
  7. Classic mode Step 7

    To make the filling; mix the eggs and yolks with the crème fraîche and dill; season generously with salt and freshly ground black pepper.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 2 2 Egg yolk(s) (free range)
    • 200ml 6⅞ fl oz Crème fraîche
    • 4tbsp 4tbsp Dill freshly chopped
  8. Classic mode Step 8

    Heat the butter in a frying pan, add the mushrooms and fry for a few minutes to soften.

    Ingredients for this step

    • 25g 1 oz Butter (unsalted)
    • 225g 8 oz Button mushrooms sliced
  9. Classic mode Step 9

    Blanch the asparagus in a pan of boiling water. Plunge in to cold water to stop them cooking and keep their colour, then drain.

    Ingredients for this step

    • 150g 5⅜ oz Asparagus
  10. Classic mode Step 10

    Remove the pastry case from the over and arrange half the salmon in the base of the pastry case. Season with salt and freshly ground black pepper.

    Ingredients for this step

    • 450g 16 oz Salmon cut into 5cm wide strips
  11. Classic mode Step 11

    Sprinkle over the mushrooms, then arrange the asparagus on top. Arrange the rest of the salmon on top, and season with salt and freshly ground black pepper.

    Ingredients for this step

    • 450g 16 oz Salmon cut into 5cm wide strips
  12. Classic mode Step 12

    Carefully pour over the crème fraîche mixture. Brush the pastry rim with some beaten egg.

  13. Classic mode Step 13

    Roll out the reserved piece of pastry on a floured sheet of baking parchment to a 27.5cm (11inch) circle. Put on top, sealing edges, by pressing well together. Brush with the rest of the beaten egg. Pierce a couple of holes in the centre for steam to escape. Lightly score the top of the pastry, if you like to make a diamond pattern. Bake for 40 minutes until golden.