I’m not a huge fan of pies, or pastry really, but felt I should make an effort for National Pie Week. And because Northern Husband just loves pies. Well, he’s from up North. He would, wouldn’t he?
If you were a domestic goddess, you could of course make your own pastry. I, however, am not. So I just got some ready-roll shortcrust pastry out of the freezer.
You could use ready-made pesto too, but I had some leftover Spinach & Walnut Pesto in the fridge already.
This is super quick and easy, but seems like you have gone to far more trouble than you really have. Perfect for a midweek dinner!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1 sheet ready-roll shortcrust pastry
- 2 salmon fillets skin removed
- 2 tablespoons pesto
- salt and pepper to season
Ingredients
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Instructions
- Dust a baking tray with flour.
- Preheat the oven to 180 degrees or whatever your pastry packet instructs.
- Unroll the sheet of pastry, cut it in halves and place on the baking tray. Pop the 2 salmon fillets on top and make sure there is enough room to cover them in the pastry. Pop a tablespoon of pesto on the top of each fillet and spread it out to cover each one. Season with salt and pepper.
- Fold the pastry over the salmon fillet and press the edges down firmly with a fork to seal each pie. Repeat with the other fillet.
- Pop the baking tray into the oven and set the timer for 20 minutes.
- Plenty of time now to cook some veg to go with it, or make a green salad. Or just sit lie off and read a book. Spoil yourself!
- Serve with some veg or a nice green salad on the side. And enjoy!
2 Comments
These look amazing 😍. I love salmon en croute but have never made my own. I’d make this with ready made pastry too, life is too short… 😁
Sounds yummy! Ingredients added to the shopping list!