Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 leeks, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 2 cups cooked salmon, flaked
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1/2 cup shredded cheddar cheese
- 2 sheets frozen puff pastry, thawed
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium heat. Add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add flour and cook, stirring constantly, for 1 minute.
4. Gradually add vegetable broth, stirring constantly, until thickened.
5. Add thyme, pepper, nutmeg, and cayenne pepper and stir to combine.
6. Add salmon, peas, corn, parsley, dill, and lemon juice and stir to combine.
7. Transfer mixture to a 9-inch pie plate. Sprinkle with cheese.
8. Roll out puff pastry on a lightly floured surface to fit the top of the pie plate. Place pastry over the filling and press to seal the edges.
9. Brush pastry with beaten egg.
10. Bake for 25-30 minutes, or until pastry is golden brown.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 439
Fat: 22.3g
Carbohydrates: 34.7g
Protein: 22.2g
Substitutions for Ingredients:
- Olive oil: canola oil
- Leeks: onion
- Vegetable broth: chicken broth
- Salmon: cooked chicken
- Frozen peas: fresh or canned peas
- Frozen corn: fresh or canned corn
- Parsley: basil
- Dill: tarragon
- Lemon juice: lime juice
- Cheddar cheese: Gruyere cheese
- Puff pastry: phyllo dough
Variations:
- Use cooked shrimp instead of salmon
- Add mushrooms to the filling
- Use a combination of cheeses in the filling
- Use a combination of herbs in the filling
Tips and Tricks:
- Make sure to thaw the puff pastry before using
- Use a pastry brush to brush the top of the pastry with beaten egg for a golden brown finish
- Use a sharp knife to cut vents in the top of the pastry before baking
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve with a side salad and a dollop of sour cream.
Garnishes:
Garnish with chopped fresh parsley and a sprinkle of lemon zest.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Roasted asparagus, mashed potatoes, or a green salad.
Troubleshooting Advice:
- If the pastry is not golden brown after baking, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Cumberland Pie is a traditional British dish that dates back to the 18th century. It was originally made with beef, but has since been adapted to include a variety of ingredients.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the leeks, and a subtle kick from the cayenne pepper.
Serving Suggestions:
Serve with a side of crusty bread or roasted vegetables.
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Region: British