I love pot pies. I love the surprise hidden underneath the golden crust, I love the steam that hits your face as you break through the crust, I love the contrast between the flaky crust and the creamy filling. In fact, I love savory pies more than sweet pies. And it doesn’t matter if the pie is in pocket form (empanadas), a full-sized pie or a single serve pot pie. This love for savory pies is something I share with Speedy. He adores them although if he were given the choice, he’d take the pot pie over the empanada.
Yesterday, we indulged. There were only three of us for lunch since Alex had gone back to the condo a few days earlier and it was the last day of Sam’s summer break. I’ve always made pot pies with meat and vegetables, and I thought it was high time I tried making pot pies with fish filling. Salmon was a great choice.
And, to make the pot pies even more aromatic, I added basil to the crust. If you organize the procedure for making your pot pie well, the whole process doesn’t take all that long. In my case, I made the crust first, I put it in the fridge to chill so it’s easier to roll and handle while I prepared the filling.
First, the vegetables were cooked in butter.
The veggies were scooped out, more butter was melted in the pan and the salmon pieces went in.
The vegetables joined the salmon in the pan, yogurt was poured in, everything was stirred together and the mixture was allowed to cool.
I preheated the oven while the filling cooled and, by the time it was ready to go into the ramekins, the crust dough was ready for rolling and the oven was sufficiently hot.
So, the pie crust dough was rolled and cut into circles.
And the circles of pie crust dough went on top of the ramekins filled with salmon and vegetables.
After 20 minutes in the oven, the crusts were crisp and browned, and the salmon and vegetables pot pies were ready to serve.
- 1 recipe basic pie crust with 1 tablespoon dried basil added
- 400 grams salmon fillet cut into one-inch cubes
- 3 tablespoons butter
- 10 to 12 green beans
- 1 carrot cut into 3/4-inch cubes
- 1 bell pepper (whatever color), seeded and roughly chopped
- 1 large onion roughly chopped
- 1/4 cup sour cream (substitute yogurt is you prefer less fat in the filling)
- 1 egg beaten
Gather the pie crust dough into a ball, wrap with cling film and chill in the fridge while you make the filling.
Heat 1 tbsp. of butter in a pan. Add the carrot cubes and cook, stirring, for about 30 seconds. Add the beans, bell pepper and onion. Season lightly with salt and pepper. Cook for a minute, stirring often. Scoop out with a slotted spoon and set aside.
Add the remaining butter to the pan. When the butter is hot, add the salmon. Season with salt and pepper. Cook just until the fish cubes turn opaque.
Return the vegetables to the pan. Stir. Cook just until heated through.
Turn off the heat. Pour in the sour cream. Stir. Transfer to a shallow bowl or plate and cool.
Preheat the oven to 400F.
Take the pie crust dough out of the fridge and unwrap. Roll between two sheets of baking paper until less than 1/4 inch in thickness.
Divide the salmon and vegetables filling among three ramekins.
Cut the dough into circles about two inches larger than the rim of the ramekins. Cover the ramekins with the dough pressing the edges on the sides of the ramekin.
Pierce the crust with a fork, about four times for each pie, then brush the top with the beaten egg. If you need a visual guide for this part of the process, refer to the photos and instructions in the basic pie crust recipe.
Bake the pot pies at 400F for 20 minutes or until the tops are nicely browned.
The salmon and vegetables pot pies can be served as soon as they come out of the oven. BUT be careful when you start eating because the pie, especially the filling, is very, very hot and can scorch your mouth.