Seasonal Salmon and Asparagus Pie

We love making pies and we don’t think you can beat using fresh, seasonal ingredients. This Salmon & Asparagus pie recipe is a delicious, seasonal dish to make yourself at home from scratch & is guaranteed to impress!

Serves: 8
Prep time: 35 mins
Cooking time: 1 hr 15 mins


For the pastry:
275g (10oz) organic white plain flour
200g (7oz) butter, diced and chilled
1 large egg beaten, plus 1 extra beaten to glaze
Pinch of salt
2tbsp water

For the filling:
2 large eggs and 2 large yolks
200ml carton crème fraîche
4tbsp freshly chopped dill
25g (1oz) butter
225g (8oz) baby button mushrooms, sliced
150g (5oz) asparagus
900g (2lb) salmon fillet, cut into 5cm (2in) wide strips


1. For the pastry; whiz the flour, butter and a pinch of salt in a food processor until the mixture resembles crumbs. Add one egg and 2tbsp cold water. Pulse until the mixture just comes together.

2. Knead on a lightly floured surface to form into a ball. Cut off a third of the pastry, wrap both pieces in cling film and chill.

3. Preheat the oven to 200°C (400°F, gas mark 6). Grease and base line a 23cm (9in) spring clip tin with baking parchment.

4. Roll out the larger piece of pastry on a sheet of baking parchment to a 30cm (12in) circle. Lift up the paper and upturn the pastry pressing into the base and sides to line the tin. Line the pastry with greaseproof paper and ceramic baking beans. Bake for 25 mins. Remove the paper and beans. Brush the pastry with a little beaten egg. Return the pastry to the oven for another 5-10 mins until almost cooked.

5. To make the filling: mix the eggs and yolks with the crème fraîche and dill. Season generously with salt and freshly ground black pepper.

6. Heat the butter in a frying pan (or microwave for 30 secs on High), add the mushrooms and fry for a few minutes to soften (or 2 mins on High in the microwave.)

7. Blanch the asparagus in a pan of boiling water, or microwave with 2tbsp water on High for 3 mins. Plunge into cold water to stop the cooking and keep their colour, then drain.

8. Arrange half the salmon in the base of the pastry case, season with salt and freshly ground black pepper. Sprinkle over the mushrooms, then arrange the asparagus on top. Arrange the rest of the salmon on top, and season with salt and freshly ground black pepper.

9. Carefully pour over the crème fraîche mixture. Brush the pastry rim with some beaten egg.

10. Roll out the reserved piece of pastry on a floured sheet of baking parchment to a 27.5cm (11inch) circle. Put on top, sealing edges, by pressing well together. Brush with the rest of the beaten egg. Pierce a couple of holes in the centre for steam to escape. Lightly score the top of the pastry, if you like to make a diamond pattern. Bake for 40 mins until golden.