Gluten-Free Salmon and Spinach Pie
Total Steps
21
Ingredients
14
Tools Needed
1
Ingredients
- 1 kg salmon fillet, cut into 1/2-inch chunks
- 250 g fresh spinach leaves
- 200 g shallots
- 150 g butter
- 75 g gluten-free flour
- 1.875 litres fresh milk
- 250 g parmesan cheese, shaved
- 1 teaspoon salt
- 1 teaspoon white pepper powder
- 310 g gluten-free all-purpose flour
- 125 ml coconut oil
- 1 egg egg
- 1/2 teaspoon salt
- 80 ml water
Instructions
Step 1
Make the pie dough:
Step 2
a. Whisk flour and salt in a bowl until well-combined.
Step 3
b. Add in coconut oil and mix thoroughly. Mixture will be crumbly.
Step 4
c. Add in egg and mix. Mixture will still be crumbly.
Step 5
d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed.
Step 6
e. Wrap the dough in plastic wrap and set aside in the refrigerator.
Step 7
Make the filling:
Step 8
a. Melt butter in a pan.
Step 9
b. Sautee shallots over medium heat until translucent. About 2 minutes.
Step 10
c. Add flour and roast for another minute.
Step 11
d. Whisk in milk.
Step 12
e. Add salmon and spinach leaves. Toss for about a minute.
Step 13
f. Turn off the heat and fold in cheese.
Step 14
g. Season with salt and pepper.
Step 15
Assemble the pie:
Step 16
a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin.
Step 17
b. Pour the filling into individual soup cups.
Step 18
c. Top the soup cups with prepared pie dough.
Step 19
d. Make small incisions on the pie dough using a paring knife.
Step 20
e. Brush the dough with egg yolks.
Step 21
f. Bake for 10-12 minutes at 180C/360F.