Wild Alaska Salmon Puff Pie

Cook Time: 


1 x 418g or 2 x 213g cans red or pink wild Alaska salmon

2 eggs

40g (1 ½ oz) butter

40g (1 ½ oz) plain flour

300ml (½ pt) milk + 4 tbsp

Salt and freshly ground black pepper

1 tbsp fresh parsley, chopped

500g pack ready-to-use puff pastry, thawed if frozen

Beaten egg or milk, to glaze


Drain the can of salmon, reserving two tablespoons of the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside

Hard-boil the eggs – they will take 12 minutes to cook. Cool in cold water, then shell and chop them

Meanwhile, make the sauce using this easy, all-in-one method. Simply put the butter, flour and 300ml (½ pint) milk into a non-stick saucepan and heat, stirring constantly with a small whisk, until the sauce is smooth and very thick. Stir in the remaining four tablespoons cold milk and reserved salmon liquid to help cool the sauce quickly. Gently stir in the salmon chunks, chopped egg and parsley. Season

Preheat the oven to 220°C / fan oven 200°C / Gas Mark 6. Roll out the pastry on a lightly floured surface into a rectangle measuring approx. 35cm (14 inches) square, trimming the edges with a sharp knife. Lift the pastry onto a lightly greased baking sheet, then spoon the cool sauce into the centre

Brush the edges of the pastry with beaten egg or milk, then bring together the opposite corners to the middle to make an envelope, pressing them together to seal. Brush the pastry with egg or milk, to glaze. Bake for 25-30 minutes, until risen and golden brown. Cool for five minutes, then serve