Sunday, April 21, 2013

Salmon And Mushroom Pie with Parmesan Crust And Pickled Chili Salad

2 X Large baked salmon fillets - could be leftovers
1 X Can chopped mushrooms
1/2 Red/spanish onion - thinly sliced
1 1/2 Cup of milk
1/4 Cup of flour
1 X Tsp chopped garlic
1/4 Cup grated motzarella cheese
1 X Tbsp grated Parmesan cheese

1 1/2 Cup of plain flour
1/2 Cup of margarine/butter (cold)
1/4 Cup ice water
1 X Tsp salt

Baby cos lettuce
Pickled chili
Red wine vinegar dressing

1 X 20cm Square baking dish


Pie Crust:
Place flour and margarine (or butter) and salt in a food processor. Pulse until in mixture resembles bread crumbs. Poor mixture into bowl and make well in the center. Slowly, start to mix in ice water with a butter knife until mixture is roughly combined - but not like a dough - it should just form clumps.

Poor mixture onto floured surface and start to kneed/combine with hands. Only kneed for around 30secs - 1 minute. Dough should form a smooth-ish ball. It's important not to over-kneed as gluten will start to form.

Wrap dough in plastic wrap and place in fridge for 2 hours (or preferably overnight). Take dough out of fridge and place on floured surface. Split dough into 2 equal pieces.

On floured surface, roll out dough with a rolling pin until it's large enough to line the square baking tin - approx 3mm thick i.e. thin crust pizza base thickness. 

Once tin is lined with dough, place a sheet of baking paper over the dough and poor rice on top of paper. This will stop the dough from expanding. Bake for 5-8 mins on 180 degrees

Take tin out of oven.

To make pie top, roll dough again to same thickness as above. Place over pie once mixture has been added. 

In a pot over medium heat, add either butter, margarine or olive oil. TBC....