Salmon and asparagus pie

  • Total Time

    1h 25m
    • Prep Time

    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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


  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.

  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.

  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. 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. 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. 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.

  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.

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

  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.

  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.

  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.

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

  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.

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