It was a cold and stormy night...well, actually day. And I had a bunch of young adults ranging from hungry to starving, rock up at my house and hang around hopefully as I put the finishing touches to this pie...and miraculously, it fed them all! Would have fed them better had it been teamed up with a lovely salad, but they all left having at least settled the tummy grumbles. I had spent the day making the pastry, once you have made your own Iced Puff Pastry, there is no going back, let me warn you now. The good thing about it is that you can at least make up a batch or three and freeze it. So get organised folks...as for the amazing salmon...thanks Huon. Available online and I had ended up freezing that as well, which worked well in the pie. ANYHOO...enjoy this little empanada slash fish pie. It is hard not to. YUM.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Batch Iced Puff Pastry or two sheets commercial puff pastry Recipe
- 3 red onions, halved
- 30 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 200 Grams mascarpone
- freshly cracked black pepper
- 1 lemon, juice only
- 4 eggs plus some egg wash
- 1 Litre water for steaming
- 1 small sweet potato
- 250 Grams smoked salmon slices or fresh salmon, thinly sliced
- 200 Grams feta, sliced
- 1 Handful fresh parsley, roughly chopped
Roll the pastry out into 2 halves, one slightly larger than the other. I used a rectangle shape, but you can use whatever shape suits you best.
Place larger piece of pastry onto a paper lined baking tray. Place both sheets of pastry into the fridge.
Place onions and EVOO into Thermomix bowl and chop 4 sec/speed 4. Saute 5 min/Varoma/speed 1.
Add mascarpone and seasoning, including lemon juice and blend 6 sec/speed 6.
Remove from bowl and place into the fridge.
Place eggs into simmering basket. Insert into Thermomix bowl and fill with water. (There is no need to clean the bowl first.)
Prepare sweet potato by peeling and slicing into 2cm thick slices. Place onto Varoma tray and set Varoma into position.
Steam eggs and potato, 25 min/Varoma/speed 4. Cool before peeling and slicing eggs.
Preheat oven to 200°C. Spread the mascarpone mixture on the pastry base, leaving a good 10 cm edge for folding.
Lay the salmon on top.
Place sweet potato and egg slices on top. Followed by the feta. Try and make the toppings as even as possible for a prettier result.
Sprinkle all with chopped parsley.
Place the smaller piece of pastry on top of the filling and pull the bottom pieces of pastry around the edge up and over the top pastry, pinching to seal. You don’t want any of the filling escaping.
Brush it all with egg wash and place into the fridge for 20 minutes.
Bake 25 -35 minutes untl pastry is golden and well cooked. Serve in slices with a salad.
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