Salmon and Kumara Pie

Salmon and kumara pie 1
Serves 2

  • 1 sheet of ready rolled savory pastry
  • 200gms fresh salmon, diced
  • 4-6 Little Rubies, peeled
  • 100gms cream cheese
  • ¼ sliced red onion
  • 2Tbsp Maple Syrup
  • Parsley Leaves

Cook the Little Rubies in a pot of hot salted water until tender.
Place the oil into the frying pan and bring to heat. Add the salmon, turning often until cooked through.
Thaw the sheet of pastry and roll into a ball. Place the pastry between 2 sheets of baking paper and roll out to a circle with a rolling pin. Spread the pastry with ½ the cream cheese, leaving a 1cm edge to fold in.
Top with the salmon, Little Rubies and onion. Top with the remaining cream cheese, diced into little lumps.
Drizzle over the maple syrup and garnish with the parsley leaves. Bake on an oven tray at 2000C for 15 – 20 minutes or until the edges of the pastry look golden and crispy.
Drizzle with extra maple syrup if desired. 


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