Prue Leith's flat smoked salmon pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Prue Leith’ s flat smoked salmon pie By You Magazine - November 24, 2019 The whole pie can be assembled the day before your party. Re-glaze with egg prior to baking. Chris Alack SERVES 6 2 x rolls of shop-bought pre-rolled puff pastry 75g Gruyère or Cheddar cheese, grated 40g grated Parmesan cheese 60g butter, melted 75g fresh white breadcrumbs 225g smoked salmon, roughly chopped 2 tbsp chopped dill or chives 1 large garlic clove, crushed 200ml soured cream freshly ground black pepper juice of 1/2 lemon beaten egg 1. Preheat the oven to 200C/180C fan/gas 6. 2. On a lined baking sheet, place one sheet of puff pastry and prick all over with a fork. Bake for 15 minutes and leave to cool. 3. Mix together the Gruyère or Cheddar, Parmesan, melted butter and breadcrumbs. Scatter half over the half-cooked pastry, leaving a good 1cm clear all round the edge. 4. Scatter the salmon on top of the cheese mixture. Then scatter over the dill or chives. 5. Mix the garlic with the soured cream and spread all over the salmon. Season well with pepper but no salt. 6. Sprinkle evenly with the lemon juice and top with the rest of the cheese and breadcrumb mixture. Wet the edge of the bottom piece of pastry with the lightly beaten egg and put the top sheet of pastry in place, pressing the edges to seal it well. 7. Use any pastry trimmings to decorate the pie and brush all over with the beaten egg. 8. Bake for 35-40 minutes or until the pastry is crisp and golden. Buy Prue’ s book with 20% off Prue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155. Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved