I have been doing some research into some local families named Spry who were boot and cigar manufacturers amongst other occupations. So when it came to cooking another pie yesterday that name was filling my head. The pie was a combination of Tasmanian salmon, red pepper, zucchini and dill. I love dill and don’t often have it on hand so this was a great opportunity to add some to a pie.
Ingredients
1/4 red capsicum
1/4 zucchini
1 spring onion
Handful dill
2 cloves garlic
2 tsp crushed ginger root
300 gr fresh Tasmanian salmon
2 sheets frozen puff pastry
Poppy seed
Mode
Remove pastry sheets from freezer to thaw
Preheat oven to 180c
Chop spring onion
Slice zucchini and red capsicum
Crush garlic and ginger
Chop dill
Place one sheet of pastry in baking dish
Add salmon
Arrange vegetables around salmon
Add garlic, ginger and dill
Cover with second sheet of pastry
Roll edges to seal
Add pastry forming a Σ for Spry
Sprinkle with poppy seeds
Bake in 180c oven for 45 minutes
3 comments:
this sounds like it would make quite a small pie. what size baking dish to use, do you think?
Yes it is enough for 2-4 serves depending hunger and what else you want to eat with it. I buy the frozen puff pastry squares and choose a dish that suits the pastry size, usually rectangular or square, and allowing enough pastry to form a side and edge to pie. So quite small yes. I would measure the two I usually use but they are currently in dishwasher 🤣
No worries. But to be honest I would double the filling!!
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