Salmon & Leek Pie

Ingredients

• 15g Butter, plus extra for greasing
• 1 Packet Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 1 Pack Simply Better Baby Leeks, thickly sliced on the diagonal
• 1 Tbsp. Expertly Blended Seafood Seasoning
• 150ml Simply Better White Wine such as Albarino
• 250g Frozen Organic Spinach
• 4 Tbsp. Simply Better Irish Jersey Cream or Whole Milk
• 1 Carton Simply Better Irish Original Cream Cheese
• 2 Packs Simply Better Organic Lightly Smoked Irish Salmon Darnes, skinned & cut into chunks
• 1 Pack Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold
• Plain Flour, for dusting
• 1 Simply Better Irish Free Range Corn Fed Large Egg Yolk
• Simply Better Achill Sea Salt & Freshly Ground White Pepper
• Simply Better Jersey Cream Mashed Potato, to serve

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Heat a sauté pan over a medium to high heat. Add the butter and saute the bacon until crispy and the fat has come out. Tip in the leeks and sauté for 2-3 minutes until softened. Stir in the seafood seasoning and saute for another minute. Increase the heat to high and then pour in the wine and allow to bubble right down. Add the spinach, then cover with a lid and cook for 4-6 minutes until the spinach has wilted, stirring once or twice. Season to taste.
2. Stir the cream or milk into the pan with the cream cheese until melted. Switch off the heat and fold in the salmon then pour into a buttered round ovenproof dish. Leave to cool down.
3. Roll out the puff pastry on a lightly floured work surface large enough to easily cover the pie. Cut out a circle using a dinner plate and then use the pastry round to cover the salmon and leek mixture, gently tucking it down the sides. Score with a sharp knife in a lattice pattern and then brush with beaten egg yolk seasoned with a pinch of salt. Put on a baking tray and bake for 30 minutes until the pastry is cooked through and golden. Serve straight to the table with a separate bowl of mashed potato to serve.