Name: Smoked Salmon and Dill Savory Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: European cuisine
Ingredients: 2 pcs puff pastry (sheets, thawed); 200 g smoked salmon (flaked); 2 pcs leeks (white and light green parts only, thinly sliced); 0.25 cup fresh dill (chopped); 150 g crème fraîche; 60 ml dry white wine; 1 pcs lemon (zest of); 1 pcs egg yolk (beaten, for egg wash); 1 tbsp olive oil; salt (to taste); black pepper (to taste)

A golden-brown, flaky crust encases a creamy filling studded with vibrant pink smoked salmon and fresh green dill, glistening under warm kitchen light.

This elegant yet comforting savory pie features a flaky, golden puff pastry crust enveloping a rich, creamy filling. Delicate smoked salmon is perfectly complemented by fresh dill and bright lemon zest, creating a harmonious flavor profile. Tender sautéed leeks add a sweet, oniony note, while a touch of dry white wine deepens the overall complexity. Binding it all together is luxurious crème fraîche, providing a silky texture that melts in your mouth. Perfect for a sophisticated brunch, a light supper, or an impressive appetizer, this pie offers a delightful and accessible way to enjoy restaurant-quality flavors at home. Serving it warm, perhaps alongside a crisp green salad, makes for a complete and utterly satisfying culinary experience.

Preparation time: 30 min
Cooking time: 40 min
Total time: 1 hr 10 min
Servings: 6

Instructions

Preparation

1Preheat your oven to 200°C (390°F). Lightly grease a 9-inch pie dish.
2Heat olive oil in a pan over medium heat. Add sliced leeks and sauté until softened, about 5-7 minutes. Pour in the white wine and cook for another 2-3 minutes until slightly reduced. Remove from heat and let cool slightly.
3In a large bowl, combine the flaked smoked salmon, sautéed leeks, chopped fresh dill, crème fraîche, and lemon zest. Season with salt and black pepper to taste. Mix gently to combine, being careful not to break up the salmon too much.

Assembly & Baking

1Roll out one sheet of puff pastry and carefully drape it into the prepared pie dish, allowing any excess to hang over the edges.
2Spoon the salmon and dill filling into the pastry-lined dish, spreading it evenly.
3Roll out the second sheet of puff pastry and place it over the filling. Trim the edges, then crimp or fold the top and bottom pastry edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
4Brush the top of the pie with the beaten egg yolk for a golden finish.
5Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed up. If the crust browns too quickly, you can loosely cover it with foil.
6Once baked, remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.

Instructions

Preparation

1Preheat your oven to 200°C (390°F). Lightly grease a 9-inch pie dish.
2Heat olive oil in a pan over medium heat. Add sliced leeks and sauté until softened, about 5-7 minutes. Pour in the white wine and cook for another 2-3 minutes until slightly reduced. Remove from heat and let cool slightly.
3In a large bowl, combine the flaked smoked salmon, sautéed leeks, chopped fresh dill, crème fraîche, and lemon zest. Season with salt and black pepper to taste. Mix gently to combine, being careful not to break up the salmon too much.

Assembly & Baking

1Roll out one sheet of puff pastry and carefully drape it into the prepared pie dish, allowing any excess to hang over the edges.
2Spoon the salmon and dill filling into the pastry-lined dish, spreading it evenly.
3Roll out the second sheet of puff pastry and place it over the filling. Trim the edges, then crimp or fold the top and bottom pastry edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
4Brush the top of the pie with the beaten egg yolk for a golden finish.
5Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and puffed up. If the crust browns too quickly, you can loosely cover it with foil.
6Once baked, remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.

Nutrition Information

Calories: 451 kcal
Protein: 18 g
Fat: 29 g
Carbs: 29 g

Nutrient	Per serving
Calories	451 kcal
Protein	18 g
Fat	29 g
Carbs	29 g

Tips

Ensure your puff pastry is thawed but still cold; this helps it stay flaky and easier to work with, preventing it from sticking or tearing.
Serve this savory pie warm, not piping hot, to allow the flavors to meld and the filling to set slightly, enhancing its texture and taste.