Ingredients
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2 sheets shortcrust pastry
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2 tablespoons butter
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1 small onion, finely diced
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2 tablespoons flour
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1 cup milk
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2 teaspoons lemon juice
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200 g brie cheese, cut into small wedges
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300 g smoked salmon (I used chunky off-cuts)
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2 green onions, green ends only, finely sliced
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1/2 teaspoon dill leaves
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fresh ground black pepper
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milk, to glaze
Instructions
- Preheat oven to 200c.
- Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
- Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
- Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
- Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
- Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
- We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.