Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of cooked, flaked salmon
- 2 cups of fresh spinach, chopped
- 1/2 cup of frozen peas
- 1/2 cup of heavy cream
- 1/2 cup of shredded cheddar cheese
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried basil
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of grated Parmesan cheese
- 2 sheets of frozen puff pastry, thawed
Special Equipment Needed:
- 9-inch pie dish
- Baking sheet
- Foil
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Add salmon, spinach, and peas and cook until heated through, about 5 minutes.
5. Add cream, cheddar cheese, salt, pepper, thyme, oregano, basil, garlic powder, onion powder, paprika, and cayenne pepper.
6. Cook until mixture is thickened and bubbly, about 5 minutes.
7. Transfer mixture to a 9-inch pie dish.
8. Sprinkle Parmesan cheese over the top.
9. Place puff pastry sheets on a lightly floured surface and roll out until they are slightly larger than the pie dish.
10. Place one sheet of puff pastry over the top of the pie dish and press the edges to seal.
11. Cut a few slits in the top of the pastry to allow steam to escape.
12. Place pie dish on a baking sheet lined with foil.
13. Bake for 30 minutes, or until the pastry is golden brown and the filling is bubbly.
14. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 320
Fat: 18g
Carbohydrates: 22g
Protein: 17g
Substitutions for Ingredients:
- Olive oil can be substituted with butter or vegetable oil.
- Cheddar cheese can be substituted with mozzarella or Gruyere.
- Heavy cream can be substituted with half-and-half or milk.
- Frozen puff pastry can be substituted with homemade pastry dough.
Variations:
- Add other vegetables such as mushrooms, bell peppers, or carrots.
- Substitute salmon with other types of fish such as cod or haddock.
- Substitute spinach with other leafy greens such as kale or chard.
- Add other herbs and spices such as cumin, coriander, or turmeric.
Tips and Tricks:
- Make sure to thaw the puff pastry before using.
- Use a sharp knife to cut the slits in the pastry.
- Use a pastry brush to brush the top of the pastry with an egg wash for a golden brown finish.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve with a side of steamed vegetables or a green salad.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted potatoes
- Mashed potatoes
- Rice
- Steamed vegetables
Troubleshooting Advice:
- If the pastry is not golden brown after baking, brush the top with an egg wash and bake for an additional 5 minutes.
- If the filling is too runny, add a tablespoon of cornstarch or flour to thicken it.
Food Safety Advice:
- Make sure all ingredients are cooked to a safe internal temperature before serving.
- Refrigerate leftovers promptly and consume within 3 days.
Food History:
Fish pies have been a popular dish in Europe since the Middle Ages. They were traditionally made with a variety of fish and vegetables and served as a main course.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the peas and a slight kick from the cayenne pepper.
Serving Suggestions:
Serve with a side of steamed vegetables or a green salad.
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