A savoury fish pie combining fresh dill, canned salmon and filo pastry.
- Preheat oven to 180°C. Brush four 185ml (3 1/4-cup) Texas muffin pans with a little of the melted butter to lightly grease.
- Cut filo sheets in half. Place in a stack and cut into quarters to make 32 squares. Brush each filo square with melted butter. Place 4 squares in the base of a prepared muffin pan, allowing the corners to extend over the edge. Place another 4 squares on top,rotating them slightly to cover the side of the pan. Repeat with remaining filo. Cook in the oven for 10 minutes or until crisp.
- Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the leek and cook, stirring, for 5 minutes or until leek has softened. Remove from heat.
- Whisk the eggs and cream together in a large bowl. Add the leek, salmon, capers and dill, and gently stir to combine. Season with salt and pepper.
- Pour the egg mixture evenly into filo cases. Bake in preheated oven for 20 minutes or until filling is just set. Remove from oven. Serve with mixed salad leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set