Salmon Filo Pie - Jamie's Home Cooking · PDF fileJAMIESHOMECOOKINGSKILLS.COM Brilliant as a...
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JAMIESHOMECOOKINGSKILLS.COM Brilliant as a lunch or light dinner, this filo pie looks and tastes fantastic – crisp on the outside, flaky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly. 3 medium leeks 2 large courgettes olive oil 2 sprigs of fresh thyme sea salt and freshly ground black pepper 200g leftover cooked salmon, from sustainable sources 100g feta cheese To make your pie filling • Trim, wash and finely slice the leeks • Trim and roughly chop the courgettes • Heat 1 tablespoon of oil in in a large pan on a medium heat • Add the leek and courgette • Pick in the thyme leaves, discarding the stalks • Cook gently with the lid on for 15 minutes, stirring regularly • Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden • Once soft and sweet, season with a pinch of sea salt and black pepper • Leave aside to cool for 5 to 10 minutes To assemble and cook your salmon filo pie • Preheat the oven to 180°C/350°F/gas 4 • Flake the cooked salmon into the cooled mixture • Crumble in the feta and grate over the zest from the lemon • Crack in the eggs and stir well to combine • Lightly oil a 30cm ovenproof frying pan or dish • Layer the filo over the base, overlapping the sheets and letting them hang over the edge of the pan as you layer – make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in – brushing with olive oil as you go • Spoon in the salmon filling, then fold in the overhanging filo to form a lid Recipe © Jamie Oliver. Photography © JOEL, Dan Jones serves 6 1 lemon 3 large free-range eggs 1 x 250g pack of filo pastry 15g Parmesan cheese 1 romaine lettuce 1 cucumber 3 tablespoons extra virgin olive oil
Transcript of Salmon Filo Pie - Jamie's Home Cooking · PDF fileJAMIESHOMECOOKINGSKILLS.COM Brilliant as a...
JAMIESHOMECOOKINGSKILLS.COM
Brilliant as a lunch or light dinner, this fi lo pie looks and tastes fantastic – crisp on the outside, fl aky and soft in the middle. As well as salmon, we’re also celebrating slow-cooked leeks and courgettes, which do amazing things when given time to get soft and sweet. They help stretch the salmon further and complement it perfectly.
3 medium leeks2 large courgettesolive oil2 sprigs of fresh thymesea salt and freshly ground black pepper200g leftover cooked salmon, from sustainable sources100g feta cheese
To make your pie fi lling• Trim,washandfinelyslicetheleeks• Trim and roughly chop the courgettes• Heat 1 tablespoon of oil in in a large pan on a medium heat• Add the leek and courgette• Pick in the thyme leaves, discarding the stalks• Cook gently with the lid on for 15 minutes, stirring regularly• Remove the lid, turn the heat down to low and cook for a further 15 minutes, or until soft and lightly golden• Once soft and sweet, season with a pinch of sea salt and black pepper• Leave aside to cool for 5 to 10 minutes
To assemble and cook your salmon fi lo pie• Preheat the oven to 180°C/350°F/gas 4• Flake the cooked salmon into the cooled mixture• Crumble in the feta and grate over the zest from the lemon• Crack in the eggs and stir well to combine• Lightly oil a 30cm ovenproof frying pan or dish• Layerthefilooverthebase,overlappingthesheetsandlettingthemhangovertheedgeofthepanasyou
layer–makesureyoufullycoverthebaseandallowenoughoverhangtofullycoverthefillingoncefoldedin – brushing with olive oil as you go
• Spooninthesalmonfilling,thenfoldintheoverhangingfilotoformalid
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
serves 6
1 lemon 3 large free-range eggs1x250gpackoffilopastry15g Parmesan cheese1 romaine lettuce1 cucumber3 tablespoons extra virgin olive oil
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
• BrushthetopwitholiveoilandfinelygrateovertheParmesancheese• Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp
To make your salad and serve • Slice the lettuce and cucumber, then place into a large bowl (I’m loving my crinkle cut knife – you should get
one!)• Mix the juice from half the lemon, the extra virgin olive oil and a pinch of sea salt and black pepper together• Drizzle the dressing over the salad veg and toss together• Portion up and serve with your salad on the side• Tomakethispieextracute,trytossingafewthymesprigsinoilandscatteringthemoverthefilobeforeyou
bake it
Adapted from Save with Jamie
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
JAMIESHOMECOOKINGSKILLS.COM
Recipe © Jamie Oliver. Photography © JOEL, Dan Jones
