Wild Alaska Salmon Homity Pies


• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 450g (1lb) small potatoes, such as Vivaldi or Charlotte, scrubbed
• 1 x 375 g pack fresh ready rolled shortcrust pastry
• 25g (1oz) butter
• 1 onion, chopped
• 1 garlic clove, crushed
• 75g (3oz) mature Cheddar cheese, grated
• Salt and freshly ground black pepper


Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside.

Cook the potatoes in lightly salted simmering water until tender, about 20 minutes. Drain and cool for a few minutes.

Meanwhile, unroll the pastry sheet and use it to line four individual flan tins or baking dishes, measuring about 12 cm (5 inches) in diameter.

Melt the butter in a frying pan and sauté the onion and garlic for 4-5 minutes, until softened. Remove from the heat and cool for a few minutes.

Cut the potatoes into chunks and share them between the lined flan tins with the onion, garlic and salmon chunks. Season with a little salt and pepper, then sprinkle the grated cheese on top. Bake for 15-20 minutes, or until the cheese is melted and golden. Serve hot or cold, with vegetables or salad.

Cook’s tip: Use cold cooked potatoes for this recipe to save a little time.