Simple Salmon Pies

Simple Salmon Pies

Serves 4

This is fish pie meets salmon en croute. Whatever you call it, it’s still fish-alicious!


1 cup (240g) sour cream

2 tablespoons Dijon mustard

2 tablespoons store-bought horseradish sauce

¼ cup (50g) salted capers, rinsed and chopped

2 tablespoons finely grated lemon rind

Sea salt and cracked black pepper

2 x 200g sheets store-bought puff pastry, thawed

2 x 200g salmon fillets, skin off

1 egg, lightly beaten

How to

  1. Preheat oven to 200C / 180C fan-forced.
  2. Combine the sour cream, mustard, horseradish, capers, lemon rind, salt and pepper and set aside.
  3. Cut each pastry sheet into halves . Place a couple of  tablespoons of the sour cream mixture on 2 pieces of the pastry.  Top with a piece of salmon and the remaining sour cream mixture. Top with remaining pastry and press edges to seal.
  4. Place on baking trays lined with non-stick baking paper and brush with the egg.
  5. Bake for 20 minutes or until pastry is puffed and golden.
  6. Serve with green beans or a green salad.


If you want to make 4 individual pies, cut each pastry sheet into 4 squares and use smaller pieces of salmon.

Simple salmon pies