French · Dinner
Salmon and Spinach Pie (Gluten-Free)
A gluten-free hand pie with a buttery rice-flour pastry casing wrapped around flaked poached salmon, wilted spinach, and a lemon-dill cream sauce. Baked until golden, it is a French-inspired single-serve pie eaten warm as a hearty main course.
$8
25 minsPrep
28 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
712Calories
38.4gProtein
41.2gFat
48.6gCarbs
3.1gSugar
3.9gFiber
798mgSodium
296mgChol
21.8gSat Fat
890mgPotassium
175mgCalcium
3.6mgIron
4.9mcgVitamin B12
11.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cube the cold butter and measure the gluten-free flour blend, then poach the salmon in gently simmering water for 8 minutes until flaked; drain and cool.
2
Build
Rub the cold butter into the flour with your fingertips until it resembles breadcrumbs, then stir in cold water until the dough just comes together.
3
Chill
Wrap the dough in plastic and refrigerate for 20 minutes until firm enough to roll.
4
Sweat
Melt the butter for the sauce over medium-low heat, add the chopped shallot, and cook 3 minutes until softened.
5
Simmer
Stir in the milk and heavy cream and simmer 4 minutes, stirring often, until the sauce coats the back of a spoon.
6
Fold
Remove from heat and fold in the flaked salmon, chopped spinach, lemon juice, chopped dill, salt, and pepper until the spinach wilts.
7
Roll
Roll the chilled pastry to 1/8 inch thickness and cut two rounds sized to fit a 5-inch pie dish.
8
Build
Line the pie dish with the base round, spoon in the filling, top with the second round, and crimp the edges firmly with a fork.
9
Glaze
Brush the pie top with the beaten egg and cut a small steam vent in the center.
10
Bake
Bake in a preheated 400°F oven for 25 minutes until the pastry is golden brown and firm.
11
Rest
Let the pie sit for 5 minutes so the filling sets slightly.
12
Plate
Transfer the pie to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g salmon fillet, skin removed
- 60g60g fresh spinach
- 180g180g gluten-free all-purpose flour blend
- 84g84g cold butter, for the pastry
- 28g28g butter, for the sauce
- 30ml30ml cold water, for the pastry
- 50g50g shallot
- 60ml60ml heavy cream
- 120ml120ml whole milk
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 11 large egg, beaten, for egg wash
