Salmon and broccoli pie

    1 hour

    My mum used to 'cook' a shop bought ready made salmon and broccoli pie about once every two weeks. It was one of my favourite dishes growing up and reminds me of my childhood. I made up this recipe from scratch and it tastes just like the original. Happy cooking!

    7 people made this

    Serves: 4 

    • 125g plain flour
    • ½ tsp sea salt
    • 125g butter at room temperature (not warm)
    • 50ml cold water
    • 2 salmon fillets
    • ½ head broccoli
    • 8 small mushrooms
    • thyme (fresh or dried)
    • dried mixed herbs
    • Salt and Pepper
    • 13g butter
    • 13g plain flour
    • 300ml milk

    Preparation:30min  ›  Extra time:30min  ›  Ready in:1hour 

    1. To make the pastry; sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
    2. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20mins in the fridge.
    3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 10 x 25cm. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect.
    4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
    5. To make the filling; oven bake salmon for 15 minutes until just cooked. Flake into chunks with your fingers and sprinkle over base of your pie dish
    6. Chop broccoli up small, steam and drain well. Sprinkle over salmon.
    7. Chop raw mushrooms into halves or quarters and sprinkle over broccoli and salmon. Sprinkle thyme, dried mixed herbs, salt and pepper ontop to salmon/broccoli/mushroom.
    8. To make the sauce; melt butter in pan and add plain flour and stir for 1-2 mins on the heat. Take pan off heat and gradually whisk in 300ml of milk.
    9. Return to heat and simmer for 8-10 minutes stirring/whisking continuously. Season with salt and pepper
    10. Pour the sauce over salmon/broccoli mix. Roll out pastry and put on top. I like to make a little fish shape out of pastry and pop it on top of the pie. You can brush the pastry with egg yolk if you wish.
    11. Cook at 180 degrees for 30-40 minutes until pastry is golden brown.

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    Reviews in English (3)


    time consuming but worth it, tasted amazing  -  04 Apr 2013  (Review from Allrecipes UK & Ireland)


    excellent dish  -  30 Mar 2014  (Review from Allrecipes UK & Ireland)


    Very tasty, made it with potato crust and my fairly fussy 5 year old gobbled it up!  -  01 Apr 2016  (Review from Allrecipes UK & Ireland)