Salmon and prawns pie

Salmon and prawns pie

For fish lovers, we bring you this recipe to prepare an exquisite and juicy salmon and prawns pie.


  • 280 grams of smoked salmon in pieces
  • 150 grams of prawns
  • 45 grams of butter
  • 1 leek, only the pale part, cut in thin slices
  • 500 grams of chopped pumpkin and sweet potato packet
  • 3 cloves of garlic, crushed
  • 160 ml (2/3 cup) Massel vegetable stock
  • 250 ml (1 cup) heavy cream
  • 1 tablespoon Dijon mustard
  • 200 g broccoli, cut into small florets
  • 60 grams of baby spinach
  • 1 tablespoon of fresh thyme leaves, and more, to serve
  • 100 g (1 cup) of grated 3 cheese mixture
  • 2 sheets of puff pastry
  • 1 egg, lightly beaten


  1. Preheat the oven to 220 degrees Celsius, place a baking tray.
  2. Melt the butter in a saucepan over medium heat, add the leek and cook stirring for 2 minutes or until softened.
  3. Add the pumpkin mixture and garlic to the saucepan, stir until combined, then pour in the broth and bring to a boil. Reduce the heat, partially cover and simmer for 5 minutes or until the sweet potato and squash are tender.
  4. Stir in the mustard and cream, simmer for 2 minutes or until the mixture is slightly reduced. Add spinach, broccoli, and thyme. Cook, stirring occasionally, for 3 minutes or until the spinach wilts, then add the salmon, prawns, cheese and season.
  5. Meanwhile, use a 12 cm round pastry cutter to cut 2 discs from each puff pastry sheet, you can also do it with a knife.
  6. Divide the hot vegetable mixture among four 250 ml (1 cup) baking pans. Cover the ramekins with the puff pastry discs.
  7. Use a fork to press the edges of the tart and seal them, brush with egg and place in the preheated pan.
  8. Bake for 15 minutes or until the dough is puffed and golden brown. Season and sprinkle with additional thyme to serve.


  • You can serve this prawns pie with a salad of mixed lettuce or a little mustard and mayonnaise.
  • You can add some chopped asparagus to the already shredded dough and before placing them, cook them for about 5 minutes in water with 1 tablespoon of salt.
  • The mixture of grated cheeses can be Roquefort, Parmesan and Gruyere cheese.
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