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125Total Time
45Prep Time
40Bake Time
A little effort

Salmon & Asparagus Pie

About the bake

This is a summer pie which will work really well hot or cold, served with a simple side salad or new potatoes. Why should you make our Salmon and Asparagus pie? It's something totally different for summer picnics, the ingredients are light and fresh and the pastry case is light and crumbly. This pie also works really well for dinner time as an alternative to fish pie.

125Total Time
45Prep Time
40Bake Time
A little effort


  1. 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.

  2. 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.

  3. 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. 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. 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. 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.

  7. 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.

  8. Step 8:

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

  9. 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.

  10. 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.

  11. 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.

  12. Step 12:

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

  13. 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.


  • For the pastry

    • 275g Allinson's Plain White Flour
    • 200g Butter (unsalted) (diced and chilled)
    • 0pinch Salt
    • 2 Egg(s) (free range)
    • 2 tbsp Water (very cold)
  • For the filling

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


  • Food processor
  • Cling film
  • 23cm (9in) spring clip tin
  • Baking parchment
  • Baking beans
  • Pastry brush
  • Frying pan
  • Saucepan
  • Rolling pin

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