Individual Salmon Pies

Pies need not be a poor nutritional choice; it is possible to still be filling and substantial, using a lighter pastry and healthier fat option. Enjoy making a few batches of these modified salmon pies, to surprise, enjoy and share with friends.

Difficulty

Prep Time

20 minutes

Cooking Time

25 minutes

Serves

4
Print Recipe

Ingredients

  • ½ roll of thawed filo pastry
  • olive-oil aerosol spray or SPAR extra-virgin olive oil
 

Filling 

  • 418 g can SPAR pink salmon (or 2 cans SPAR tuna in brine), drained well
  • 1 tub SPAR low-fat smoked salmon-flavoured cream cheese (150 g)
  • 1 bunch SPAR Freshline spring onions, rinsed, trimmed and snipped
  • 4 SPAR Freshline cherry tomatoes, halved

Method

  1. Pre-heat the oven to 190 º C.
  2. Unwrap and unravel the thawed pastry. Place a damp clean tea-towel over to prevent drying out.
  3. Take one pastry sheet and spray or brush olive oil over. Do the same with each of three more sheets placed on top. Cut this 4-layered pastry sheet, into 4  +- 15cm squares, and place one with oiled side down into each of four deep muffin pans. 
  4. Spoon in the filling ingredients then place two cherry tomato halves in each centre. Fold in the excess pastry to each centre, to overlap and seal the filling well.
  5. Brush each pie lightly with olive oil, and bake in the pre-heated oven for 20 minutes.
  6. Tip the muffin pan upside down onto a baking tray, so the pies fall out with their bases facing upwards. Return this tray to the oven for 5 minutes to crispen the bases.   Serve warm.

Hints & Tips

A can of unsweetened pie apples, chopped and flavoured with ground cinnamon and a little honey, used as a sweet alternative to the individual pie filling makes a great dessert or tea-time pie. Substitute olive oil for SPAR Canola or Sunflower oil.

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