Mini Salmon & Asparagus Pies

I saw this recipe in an Asda magazine and thought they looked so cute, I just had to make them…and I wasn’t disappointed!

The recipe is relatively easy but there is a fair bit of work involved! (Thankfully no pastry making though, you can buy some shop bought pastry that is ready to roll!)

To make these gorgeous little pies you will need:
Salmon Fillets – I used two
Creme Fraiche – 4 tbsps
1 Lemon
2 Eggs
Asparagus – a handful depending on your tastes
Puff Pastry – 500g pack (although i used about 350g)
Fish sauce/Worcester sauce

A circular cutter of some sort – 2 sizes
Muffin case tray
Greaseproof paper

Firstly pre-heat the oven to 190 degrees.

Then get your foil out and place the salmon fillets in the middle. In a little pot, mix 3tbsp water with 1.5 tbsps of lemon juice and 2tbsps of fish sauce..I didn’t have fish sauce so used some worcester sauce instead but it still tasted fine! When these ingredients have been mixed just pour it over the fish and season with salt and pepper.


The next step is to fold up the foil to make a little parcel, leaving some room for the air to circulate so not wrapped too tightly!

The salmon needs to be baked in the over for around 15-20 minutes and then removed and cooled in the parcel.

Whilst the salmon is cooking you can crack on with the asparagus. If you have bought fresh asparagus, just bend the storks until they naturally snap and discard the ends, which are tough and chewy and not worth eating!


Like the salmon, you need to put the asparagus in a foil parcel, although these just need a sprinkling of water over them. These can go in with the salmon but for ten minutes. Once cooked, remove from the oven and cut into 1cm pieces.


Now it’s back to the salmon! Drain the liquid into a jug, you only need to use half of it. This is to be mixed with the creme fraiche and some lemon zest (about half of the lemon), if you have some dill you can add this too, but I didn’t šŸ˜¦


The mixture needs one egg to be added and then whisked up with a fork.


This is when the pastry comes in – it’s time to roll!

Roll the pastry out (on a floured surface as per usual) and cut some small rounds – the original recipe suggests 8x8cm..i used the edge of one of my ramekins, which I made sure was a bit bigger than the muffin cases that I was going to pop the pies in.


Then you also need to cut out 8 bigger rounds for the lids, the recipe suggests 8x11cm but again I just used another round pot!

The larger rounds are used to line the pots. I opted to use some greaseproof paper first to line mine as I always have difficulty trying to get things out without breaking and greaseproof paper is my saviour, so easy to lift things out and keep things looking perfect!

Once the greaseproof paper and larger pastry rounds are lined in the muffin pot it’s time to add the ingredients! Fill the pies with the asparagus pieces and flake some salmon over it.


The last thing to do is fill the pies with the liquid mixture. You can be generous with this keep pouring till the sauce is at the top!

Then simply pop the smaller pastry rounds on top and press the edges together. Then you can use the other egg to eggwash the tops of the pies.


Make a tiny hole in the top of the pies and place in the oven for 25-30 minutes.

Take out and serve with some vegetables of your choice!