Our 3rd finalist is Carly Rurehe who describes herself as “a way too busy mum who is always making mistakes, always learning but always appreciative of the love of my two boys and a military husband. I am lucky, happy, and well fed!”
Her Herbalicious Salmon Pastry Pie is a great recipe for the family that can be added to, changed and adapted depending on what you have in your pantry and what needs to be used. This is a recipe that all her family love, especially her husband. It’s an easy recipe to make, but one that will be eaten by all.
She has fond memories of dinners with her mum and nanna, Jessie. She says “I look towards other mums on the internet, to be honest! I find so many mums out there sharing cost saving and healthy meals and I love trying new things every week depending on the budget. But initially, it was my mum Jenny who taught me the beginnings of baking and cooking, fundamental stuff, with love!”
And that is why you have to try this recipe!
Preheat your oven to 180 degrees fan bake or 200 degrees bake. Grease a large pie dish around the bottom and sides. Brush pie dish rim with a little water.
Melt 2 tbsp butter in medium saucepan and add leeks, cook 5 mins then add water and place lid on top. Cook until soft on low heat then drain adding to a new dish/bowl and put aside.
Use the same saucepan, melt the other 2 tablespoons of butter, add the flour and stir letting it bubble, don’t brown though.
Take off heat, and slowly add milk stirring constantly to make a roux. Return to heat and season with Mrs Roger's Himalayan Pink salt and a little Mrs Roger's Black Peppercorns. Follow with your herbs.
Next up, add your drained pink salmon and leeks and stir warming through. Put aside to cool a little. Roll out one sheet of defrosted pastry to fit your dish and lay on the bottom. Add fish filling. Lay one sheet of pastry on top of the remaining sheet and roll out gently to form one large sheet. Pop this on top gently and brush with egg wash or milk and pop a couple holes in the pastry to vent. I like to fold the extra pastry back on top of itself around the edge. Bang her in the oven and bake for 25-35 mins or until golden.
I have probably made this 100 times and my husband and boys would eat it every day if they could! The herbs really add a flavoursome and aromatic balance. I didn’t always use herbs but found Mrs Rogers and my fish pie game went to another level! Enjoy with a salad or steam broccoli!
Ingredients
Directions
Preheat your oven to 180 degrees fan bake or 200 degrees bake. Grease a large pie dish around the bottom and sides. Brush pie dish rim with a little water.
Melt 2 tbsp butter in medium saucepan and add leeks, cook 5 mins then add water and place lid on top. Cook until soft on low heat then drain adding to a new dish/bowl and put aside.
Use the same saucepan, melt the other 2 tablespoons of butter, add the flour and stir letting it bubble, don’t brown though.
Take off heat, and slowly add milk stirring constantly to make a roux. Return to heat and season with Mrs Roger's Himalayan Pink salt and a little Mrs Roger's Black Peppercorns. Follow with your herbs.
Next up, add your drained pink salmon and leeks and stir warming through. Put aside to cool a little. Roll out one sheet of defrosted pastry to fit your dish and lay on the bottom. Add fish filling. Lay one sheet of pastry on top of the remaining sheet and roll out gently to form one large sheet. Pop this on top gently and brush with egg wash or milk and pop a couple holes in the pastry to vent. I like to fold the extra pastry back on top of itself around the edge. Bang her in the oven and bake for 25-35 mins or until golden.
I have probably made this 100 times and my husband and boys would eat it every day if they could! The herbs really add a flavoursome and aromatic balance. I didn’t always use herbs but found Mrs Rogers and my fish pie game went to another level! Enjoy with a salad or steam broccoli!
