Featuring fish, these six-ingredient pies are a quick and easy meal – they’ll go down swimmingly!
Ingredients
- 2 (300g) red rascal potatoes, peeled, diced
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup frozen peas
- 415g can red salmon, drained, skin and bones removed, flaked
- 1 sheet frozen puff pastry, partially thawed
- Olive oil cooking spray
Method
- Step 1Preheat oven to 210ºC/190ºC fan-forced. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium. Cook for 8 to 10 minutes or until tender. Drain. Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 7 minutes. Drain. Peel and chop eggs.
- Step 2Whisk cream and 1/2 cup hot water in a jug until smooth.
- Step 3Place potato, egg, peas, salmon and cream mixture in a bowl. Season with salt and pepper. Gently toss to combine. Spoon between four 1 cup-capacity baking dishes.
- Step 4Cut pastry into 4 squares. Top ramekins with pastry. Press edges to seal. Trim pastry. Using a small sharp knife, make a small cut in pie tops. Spray with oil. Bake for 15 to 20 minutes or until pastry is golden and puffed. Serve.
- Low carb
- Low sugar
Nutrition
2067 kj
Energy
30g
Fat Total
16g
Saturated Fat
4g
Fibre
29g
Protein
274mg
Cholesterol
455.82mg
Sodium
3g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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