Salmon and Watercress Filo Pie
Salmon and Watercress Filo Pie
 Prep Time ~ 40 mins | Cooking Time ~ 30 mins |
 Approx Cost ~ £10 |  Difficulty ~ Easy |
 Freeze ~No |  Serves ~ 4-6 |
Tip ~ When you unwrap your filo pastry, keep it covered with a damp tea towel to prevent it from drying out.
Ingredients
2 large salmon fillets, skinless
150ml / ¼ pint milk
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, chopped
20g pack dill, chopped
85g pack washed watercress, roughly chopped
1 egg, lightly beaten
200g pack filo pastry
Melted butter to glaze
You will need: a shallow, square non stick tin, about 30cm x 18cm / 12 x 7 inches.
Method
- Preheat oven to 190C / fan 180C / gas mark 5.
- In a saucepan add the salmon and cover with milk and a pinch of black pepper.
- Cook gently with a lid on for about 5 - 10 minutes until salmon is lightly poached.
- Remove with a slotted spoon and set on one side.
- In a frying pan, heat oil and add onion. Cook until softened, then add the garlic and cook for a few seconds
- Stir though the dill and season with salt and pepper. Stir in watercress, then remove the pan from the heat and combine with the onion mixture and the egg.
- Now flake the salmon, leave the pieces fairly chunky and stir into the watercress mixture.
- Lay three sheets of filo pastry along the bottom of the tin, overlapping the edges, then lay another three the other way.
- Now fill with the salmon mixture, then top with another six sheets of filo and tuck the edges down the side of the tin.
- Using a sharp knife, score the top of the pie into six squares, then brush liberally with melted butter.
- Put into the preheated oven and cook until golden, about 20 - 30 minutes. Serve hot or cold.