Gluten-Free Salmon and Spinach Pie
Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.
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For the Filling
- 1kg/2.2lbs salmon fillet, cut into 1/2” chunks
- 250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
- 200g/7oz shallots, finely chopped
- 150g/5.25oz butter
- 75g/2.5oz gluten-free flour
- 1.875 litres/quarts fresh milk
- 250g/9oz parmesan cheese (shaved)
- 1 tsp. salt
- 1 tsp white pepper powder
For the Pie Dough
- 310g/11oz gluten-free all-purpose flour
- 125ml/4fl oz coconut oil
- 1 egg
- 1/2 tsp. salt
- 80ml/2.75f oz water
- Make the pie dough.
a. Whisk flour and salt in a bowl until well-combined.
b. Add in coconut oil and mix thoroughly. Mixture will be crumbly.
c. Add in egg and mix. Mixture will still be crumbly.
d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed.
e. Wrap the dough in plastic wrap and set aside in the refrigerator.
- Make the filling.
a. Melt butter in a pan.
b. Sautee shallots over medium heat until translucent. About 2 minutes.
c. Add flour and roast for another minute.
d. Whisk in milk.
e. Add salmon and spinach leaves. Toss for about a minute.
f. Turn off the heat and fold in cheese.
g. Season with salt and pepper.
- Assemble the pie.
a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin.
b. Pour the filling into individual soup cups.
c. Top the soup cups with prepared pie dough.
d. Make small incisions on the pie dough using a paring knife.
e. Brush the dough with egg yolks.
f. Bake for 10-12 minutes at 180C/360F.