Potato Topped Chunky Salmon Pies

These are very simple individual pies which can be cooked and ready to serve in no time flat ... great for a breakfast to impress a light lunch with a salad or an evening meal with vegetables ... I have even eaten this for afternoon tea ... because I can!

Potato Topped Chunky Salmon Pies

• I made four pies with a simple short crust pastry by using about 3/4 cup of plain flour about 100 grams of cold chopped butter processed into a crumb mixture and bought together into a soft dough using an egg. Purchased pastry sheets will simplify this dish even further. 
• I have non stick, pop out bottom flan cases. I ran a fork over the pastry base of the pies and blind baked the pastry until just golden to keep them crisp ... do this first or while you prepare the filling.
• Meanwhile put on some potatoes to cook for the mash topping ... 3 medium sized potatoes did my four pies.

The filling couldn't be simpler and can be modified as with all recipes to suit your own tastes. I have used salmon here but I intend to use barramundi and oysters next time to try and reproduce my all time favourite pie ever tasted when crossing the Nullarbor.

• Gently soft fry some finely diced onion with a large knob of butter. Try not to get too much colour on these.
• To make the thickened white sauce add a couple of tablespoons of plain flour and fry the flour for a minute or so to cook it through.
• Gradually add to this enough milk, a little at a time, whisking as you go to keep it smooth until you have quite a thick sauce ... by keeping this thick your pies will hold together nicely.
• Stir through to coat about 200-300 grams of chunky diced salmon, a large handful of a tasty cheese like a crumbled feta or maybe a blue cheese along with a hand full of fresh herbs of your choice such as parsley, chives, dill or all of these. Season carefully as some cheeses are quite salty and white pepper to suit ... you don't want to over cook at this stage as the fish will get its final cook when browning and heating to serve.
• Turn off the heat and cool this mixture down in the fridge for a few minutes before adding to the cooled pastry bases.

• Compile the pies and top the mash with a little grated cheese. When you are ready to serve bake in a moderate oven until golden brown and heated through.