Salmon & Spinach Pot Pie

Step 1

Be sure to follow the puff pastry package instructions! Preheat the oven to 400°F. If using frozen salmon, defrost it beforehand. Then chop the salmon into large chunks.

Step 2

Thaw the spinach. Thoroughly drain it in a fine-mesh sieve.

Step 3

Melt the butter in a pot over medium heat. Add the flour to the pot, whisking until smooth.

Step 4

Gradually add the milk in thirds, whisking between each addition. The mixture should be smooth & creamy.

Step 5

Add salt, pepper & the shredded cheese to the pot. Stir until the cheese has melted.

Step 6

Turn off the heat. Add the thawed spinach & cubed salmon. Mix it all together.

Step 7

Pour the creamy spinach-salmon mixture into a greased baking dish. Lay the puff pastry sheet over top. Fold in the edges of the dough to form a crust.

Step 8

Separate an egg, keeping only the yolk. Brush the top of the pastry with the egg yolk.

Step 9

Carve slits into the center of the dough. Bake for 20-30 min at 400°F, or according to the puff pastry cooking instructions.

Step 10

When the crust is golden brown, remove the pie from the oven. Let cool slightly before slicing. Enjoy!