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Salmon Puff Pastry Pie

Salmon Puff Pastry Pie

By Morrisons
Published on 21 March 2025
Based on a classic coulibiac, this impressive puff pastry pie is filled with salmon, mushrooms, rice and gentle, warming spices.
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Time and servings

1 hr 10 minsTotal time
7Servings
20 minsPrep time
50 minsCooking time

Ingredients

  • 4 packs Morrisons Market Street salmon fillets, skin removed
  • 2 x 320g packs ready-rolled puff pastry
  • 200g button mushrooms, sliced
  • 2 shallots, finely chopped
  • 125ml white wine
  • 100g spinach
  • 250g pouch basmati and wild rice
  • 1 lemon, zested and juiced
  • 1 egg, beaten
  • 25g butter
  • 1⁄2 tsp ground cumin
  • 10g parsley, chopped
  • 1 tsp ground coriander
  • 10g dill, chopped
  • 1 tbsp olive oil

Method

  1. Step 1

    First, make the filling. Heat the oil and butter in a saucepan over a medium-low heat and fry the shallots for 6-8 mins until softened and beginning to brown. Stir in the mushrooms and cook for a further 5-6 mins until they’ve released their liquid and it’s mostly evaporated. Add the cumin and coriander and cook for 1 min, then pour in the white wine and simmer for a few minutes to cook the alcohol off.

  2. Step 2

    Stir in the spinach and cook until wilted, then mix in the rice, lemon zest and juice and the herbs. Cook for a few minutes to allow everything to combine. Remove from the heat and set aside.

  3. Step 3

    Heat the oven to 220C/200C fan/ gas 7. Unwrap one sheet of pastry and unroll onto a large baking tray. Season the Morrisons salmon all over with salt and pepper and then lay the fillets side by side onto the first piece of pastry, leaving a 3cm border around the edge. Top with the rice filling. Glaze the edges of the pastry with the beaten egg.

  4. Step 4

    Unwrap the second piece of pastry and lay over the top, pulling gently so the edges meet the bottom piece of pastry. Crimp the edges together with a fork. Lightly score the pastry with a pattern, if you like (make sure you don’t go all the way through). Glaze the pastry all over with the beaten egg and bake in the oven for 20 mins.

  5. Step 5

    Reduce the oven temperature to 200C/180C fan/gas 6 and cook for a further 20 mins, until the pastry is golden and puffed up. Leave to rest for 10 mins before serving.