This simple pie dish is inspired by a recipe from Donna Hay, where she created a simple pie dish with bacon, spinach and egg with store-bought puff pastry for the pie shells and tops. I have made this many times and absolutely love it.

To make it a healthier dish, I used salmon cubes instead of bacon. Instead of spinach, I tried using mushrooms which also works well for the pie. I used the 6-big muffin tray to make 6 individual pies.

There are no other spices for the pies other than the salt and pepper. Yet, the taste is sooo amazing. The combination of salmon, mushrooms and egg really does work! The crispiness of the puff pastry makes it perfect. Absolutely adore the clean taste of the pie. It’s simple, healthy and delicious…

The pies can be enjoyed for breakfast or snack or dinner :). We had them for dinner with garden salad and on its own as a light snack after our badminton game :).

Salmon, mushroom and egg pie

(inspired by the recipe from Donna Hay, Donna Hay magazine Aug/Sep 2009 issue 46)

(makes 6 individual pies)

  • 200 gr fresh salmon
  • 300 gr button mushroom
  • 6 eggs
  • salt and pepper
  • 2 tablespoons olive oil
  • 3 sheets store-bought ready puff pastry
  • 1 extra egg for the eggwash (or use milk)

Step 1. Remove the skin of the salmon and chop the salmon into 1.5cm cubes. Thinly slice the mushrooms.

Step 2. Heat a wok with olive oil over medium fire. Add the mushrooms and fry until brown. Season with salt and pepper to taste. Add the salmon cubes and cook for 1 minute and turn off the fire. Let it cool.

Step 3. Preheat the oven to 200°C. Meanwhile line the puff pastry into the muffin holes of a 6-big muffin tray. One sheet of store-bought puff pastry is enough for 4 holes. So 6 holes require 1½ sheets. Trim the edges and use them to cover the the entire muffin holes.

Step 4. Divide the salmon and mushroom mixture into the holes and make a shallow well in the middle of each mixture for the egg. Crack one egg over the well so the egg yolk will fill up the well. Distribute the egg white over the pie and it will fill up the gap between the salmon and mushrooms. Do the same for all 6 pies. Cover the pies with the remaining puff pastry and press the edges with fork. Prick the top of the pies with fork or knife carefully so you don’t get the egg yolk. Brush the top of the pies with the extra egg or milk.

Step 5. Bake in the oven for 35-40 minutes until puffed and golden brown.

simple, healthy and delicious 🙂

xxx,
Inge

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