Salmon, Leek, Potato & Ricotta Pie

1. 1

   Preheat oven to 220deg Celsius.

2. 2

   Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.

3. 3

   Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.

4. 4

   Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie.

5. 5

   Decorate with extra pastry and brush with egg wash.

6. 6

   Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.