Salmon and vegetable pie

Serves: 6-8

Time: 45 min

Ingredients

Pie crust

• 500g plain flour

• 200g butter, unsalted (cold)

• 1/2 cup milk (cold)

• Tap water (cold)

Pie filling

• 1 onion, sliced

• 1 medium sweet potato, peeled, sliced

• 1 medium capsicum, chopped

• 2 cups peas, frozen

• 1 x 410g canned salmon (including the juice)

• 1/2 cup green olives, sliced

• 2T tomato paste

• 1 handful fresh mint

• 2t fresh oregano

• 1 handful fresh basil

Directions

Making the crust

1. Sift the flour into a large dry bowl. Shred the butter using a grater.

2. Using your fingers, rub the butter into the flour until it becomes like breadcrumbs (5-10 min).

3. Make a well in the middle and slowly add the milk. Gently mix with a knife. Do not overwork or knead the dough. Add milk and any additional water until the dough sticks together. Using your hands gently place the dough into a ball and leave it covered ( I use a clean tea towel) for at least 30 min.

4. Once the dough has sat, place some flour over a clean countertop as well as your rolling pin.

5. Cut the dough in half and roll out the dough so that it is big enough to be placed on the bottom and up the sides of your baking dish. You want the pastry to be app. 3mm. Place into the baking dish and cut off any extra dough using a knife.

6. Do the same with the second half of the dough, ensuring it is enough to cover the pie.

Making the filling

1. Whilst the dough sits, make the filling. Over medium heat in a large pot add the olive oil and onion. Cook until onion is translucent.

2. Add the sweet potato, capsicum, peas, salmon, olives, tomato paste. Ensure you use the juice from the canned salmon, this will give the pie the extra salmon flavour.

3. Add the fresh herbs (the mint in and basil are key).

4. If the mixture needs a bit of water, add as you need. Let simmer for 20 minutes then allow to sit for 5-10 minutes.

5. Turn the oven on to 180 degrees Celsius (fan forced).

6. Using a soup ladle, place the filling into the dish (with the bottom dough already placed in the tray). Add the top dough crust and join the two crusts by folding each on each other.

7. Prickle the top of the pie with a fork to let the air out whilst it bakes.

8. Bake for 30 minutes or until golden brown.