Red salmon & leek pies

Detailed step-by-step description of how to cook the dish "Red salmon & leek pies". Try it by all means

To make the filling, melt the spread in a saucepan over low heat. Add leek and cook, covered, stirring occasionally, for 8 minutes or until soft and beginning to brown. Add flour and cook, stirring, for 1 minute, scraping the base of the pan. Gradually add the milk, stirring constantly until the mixture boils and thickens slightly. Remove from heat and fold in salmon, parsley, thyme, oregano and lemon juice. Season with salt and pepper. Set aside for 20 minutes to cool.
Preheat oven to 200°C. Place filo on a clean surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet sparingly with the melted spread. Place another sheet on top. Brush with spread. Repeat layering and brushing with another 3 sheets to make a stack of 5 sheets. Use an 18cm-diameter plate as a guide to cut out 2 discs from the pastry. Use an 8cm-diameter round pastry cutter to cut 2 smaller discs. Repeat with remaining filo and spread.
Ease the larger discs into 4 large 250ml (1-cup) capacity Texan muffin pans. Spoon the filling into the pastry and place the smaller discs on top. Fold the overhanging filo over the lids and brush the surface with the remaining melted spread. Bake in preheated oven for 20 minutes or until golden and crisp. Carefully remove pies from the pans and serve immediately.

Source

10 sheets filo pastry

1 1/2 tbsp reduced-fat dairy spread , melted

2 tsp reduced-fat dairy spread

1 large leek, pale section only, halved lengthways, washed, thinly sliced

1 tbsp plain flour

250ml reduced-fat milk

2 x 210g cans red salmon, drained, broken into chunks

1/4 cup loosely packed fresh continental parsley, chopped

3 tsp fresh thyme leaves

3 tsp chopped fresh oregano

1 tbsp fresh lemon juice

Salt & freshly ground black pepper

Mixing Bowl Set