Salmon, spinach and sweet potato pie with puff pastry topping in green oval dish, with green cloth, spoon and pie in white bowl in background.
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Salmon Pot Pie with Spinach & Sweet Potato (Puff Pastry)

This cosy salmon pot pie is packed full of delicious, healthy ingredients.  In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce.  The crispy top consists of light and delicious puff pastry.
Course Dinner
Cuisine International
Keyword pie, salmon
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Calories 470kcal
Author Monika Dabrowski

Ingredients

  • 350 g salmon cooked leftovers or raw, see Notes
  • 1 sheet ready to roll puff pastry, approx. 300 g, at room temperature
  • 500 g sweet potato peeled, cubed
  • 120 g spinach finely chopped
  • 1 small egg lightly beaten
  • Fine sea salt and white pepper to taste

For the sauce

  • 2.5 tbsp butter
  • 2 tbsp corn flour
  • 170 ml semi-skimmed/low fat milk
  • 4 tbsp fromage frais/fromage blanc or thick yogurt/sour cream/creme fraiche *see Notes
  • 1.5 tsp Dijon mustard
  • Fine sea salt and white pepper to taste

Instructions

  • If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 200 C.
  • Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
  • To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
  • Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake for 30-35 minutes in the centre of the oven until golden brown. Remove from the oven, set aside for 5 minutes and serve.

Notes

  • Salmon: Use either salmon leftovers or prepare the salmon from raw. To do this simply season your fillet and drizzle with a little lemon juice and oil (or butter) and bake in a preheated oven for 15 minutes. You can do this ahead to save time making the actual recipe.
  • Puff pastry: Remember to get the pastry up to room temperature so take it out of the fridge 30 minutes before making the recipe.  When you are ready to use it gently roll it out and place over the pie.
  • The white sauce: I added naturally low in fat fromage frais/fromage blanc, but you can use sour cream or creme fraiche if you prefer (to keep the calories down use the low fat variety). The sauce should be quite thick to start with but the raw spinach will release lots of water as it cooks, which will get incorporated into the sauce.
  • Best served immediately. Leftovers can be refrigerated for up to 2 days.
  • Freeze the pie, raw, covered, for up to 3 months.  Bake from frozen.
  • Preparation time includes the time needed to prepare the salmon from raw and boil the sweet potato.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 41g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 278mg | Potassium: 784mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13936IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 3mg