Salmon and Watercress Filo Pie

Salmon and Watercress Filo Pie

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.