Name: Saturday pie
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 450 gram ready-made puff pastry, thawed if frozen; 1 1/2 cup leftover mashed potato (stiff, not soft and creamy); 1 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 slim spring onions, white part only, trimmed and finely sliced; 1 tablespoon capers, chopped; 2 tablespoon parsley, chopped; finely grated zest of 1 lemon; 1 cup cooked (al dente) broccoli or cauliflower, chopped; 200 gram hot-smoked salmon, drained and mopped (don’t flake); 1 tablespoon lemon juice; 1/4 cup sour cream or crème fraîche; 6 eggs, hard-boiled; 8 cherry tomatoes, halved; extra virgin olive oil, for brushing; flaky sea salt, for sprinkling

Ingredients

450 gram ready-made puff pastry, thawed if frozen

1 1/2 cup leftover mashed potato (stiff, not soft and creamy)

1 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 slim spring onions, white part only, trimmed and finely sliced

1 tablespoon capers, chopped

2 tablespoon parsley, chopped

finely grated zest of 1 lemon

1 cup cooked (al dente) broccoli or cauliflower, chopped

200 gram hot-smoked salmon, drained and mopped (don’t flake)

1 tablespoon lemon juice

1/4 cup sour cream or crème fraîche

6 eggs, hard-boiled

8 cherry tomatoes, halved

extra virgin olive oil, for brushing

flaky sea salt, for sprinkling

Method

1.Cut pastry in half and roll out one half to a rectangle 22cm x 30cm and the other half to 23cm x 31cm; an approximation will be fine. The thinner piece is the top of the pie. Put the bottom piece on a baking sheet lined with baking paper, cover with plastic wrap, put the thinner piece on top and refrigerate.

2.Put the mashed potato in a large bowl and season with salt and pepper. Add spring onions, capers, parsley and lemon zest. Mix well, then work in chopped broccoli or cauliflower. Add salmon, keeping it in large pieces, sprinkle with lemon juice, then add sour cream or crème fraîche.

3.Preheat oven to 200°C (fan-forced). Remove pastry from fridge. Lift off top piece of pastry leaving the bottom piece (the smaller piece) on tray. Dampen the edges with a little water. Spoon filling onto pastry, keeping it in from the edges. Nestle the eggs into filling, season with salt, and bury in tomatoes.

4.Loosely roll the top piece of pastry around a rolling pin and unroll it on top of the pie. Seal the pastry edges together, then crimp them, turning the edges of the pastry slightly inwards to ensure a good seal. Make 3 holes with a chopstick in the top of the pastry for steam to escape. Brush the top with extra virgin olive oil and sprinkle generously with sea salt, then prick with a fork.

5.Bake for 25 minutes, until puffed and golden. Serve hot or warm, sliced.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories