Creamy salmon and leek pie

Ingredients

3 eggs
4 whole cloves
1/2 brown onion
1L (4 cups) reduced-fat milk
1 dried bay leaf
850g (about 3) skinless salmon fillets
100g butter
1 leek, pale section only, washed, thinly sliced
75g (1/2 cup) plain flour
1/4 cup chopped fresh dill
Large pinch of ground nutmeg
2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
1 egg, extra, lightly whisked
Lemon wedges, to serve

 

read on below advertisement

Method

1. Cook the eggs in a small saucepan of boiling water for 8 minutes. Drain and cool under cold running water. Peel and coarsely chop.
2. Meanwhile, press the cloves into the onion. Place the onion, milk, bay leaf and salmon in a large saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes.
3. Transfer the salmon to a plate. Flake into large pieces, discarding any bones. Strain the milk mixture into a large jug. Discard the onion, cloves and bay leaf.
4. Wipe saucepan clean. Melt one-quarter of the butter in the saucepan over medium heat. Add the leek and cook, stirring often, for 4 minutes or until soft but not browned. Transfer to a small bowl.
5. Melt remaining butter in the saucepan over medium heat until foaming. Add the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually whisk in the milk. Place over medium heat. Cook, stirring with a wooden spoon, for 5 minutes or until the sauce boils and thickens.
6. Add the chopped egg, salmon, leek, dill and nutmeg to the sauce. Season with salt and pepper. Divide among four 500ml (2-cup) capacity ovenproof dishes. Set aside to cool.
7. Preheat oven to 200°C. Cut the pastry sheets in half. Brush the edges of each dish with extra egg. Top each dish with
a pastry rectangle. Press the edges to seal. Trim excess pastry. Brush the pies with egg. Cut a slit in the centre of each pie. Bake for 20 minutes or until puffed and golden. Serve with lemon wedges.
Per serve: 69g protein, 47g fat (23g saturated fat),