Another pie you might be saying? Well yes indeed and why not. Rain and hail and plummeting temperatures today invite ideas for pies. And more importantly I am in Melbourne where I have an oven. When I am travelling I rarely have access to one.
This pie is delicious: Tasmanian salmon with coriander pesto (bought but you could make your own) as well as red capsicum and spring onion encased in crisp puff pastry. It serves two people.
1/2 red capsicum
1 spring onion
2 heaped dsp coriander pesto
220 gr skinless Tasmanian salmon
2 sheets frozen puff pastry
Remove pastry sheets from freezer to thaw
Chop spring onion and red capsicum
Place one sheet of pastry in baking dish
Cover top of salmon with pesto
Arrange vegetables around salmon
Cover with second sheet of pastry
Roll edges to seal
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes