Baking dish, Oven, Brush, Pot (small), Stovetop, Fine-mesh sieve
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.
Thaw the spinach. Thoroughly drain it in a fine-mesh sieve.
Melt the butter in a pot over medium heat. Add the flour to the pot, whisking until smooth.
Gradually add the milk in thirds, whisking between each addition. The mixture should be smooth & creamy.
Add salt, pepper & the shredded cheese to the pot. Stir until the cheese has melted.
Turn off the heat. Add the thawed spinach & cubed salmon. Mix it all together.
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.
Separate an egg, keeping only the yolk. Brush the top of the pastry with the egg yolk.
Carve slits into the center of the dough. Bake for 20-30 min at 400°F, or according to the puff pastry cooking instructions.
When the crust is golden brown, remove the pie from the oven. Let cool slightly before slicing. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon & Spinach Pot Pie" contains 961 Energy, 63 g of Fat, 37 g of Carbohydrates, 64 g of Protein, 3 g of Fiber.