These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2014
- 675 g mini yellow-fleshed potatoes quartered
- 6 slices bacon chopped
- 1 leek (white and light green parts only)halved lengthwise and thinly slicedÂ crosswise (about 3 cups)
- 2 ribs celery thinly sliced
- 6 fresh thyme
- 2 bay leaves
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
- 2 tablespoons grainy mustard
- 2/3 cups all-purpose flour
- 3 1/2 cups milk
- 2/3 cups whipping (35%) cream
- 675 g skinless salmon fillets cut in about 1-inch (2.5 cm) cubes
- 1/3 cup chopped fresh parsley
- 1 egg
Sour Cream Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup each cold butter and cold lard, cubed
- 1/4 cup ice water
- 3 tablespoons sour cream
MethodSour Cream Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk ice water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding up to 1 tbsp more ice water if necessary. Divide in half; press each half into disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Make-ahead: Refrigerate for up to 24 hours.
In saucepan of lightly salted boiling water, cook potatoes just until tender,
10 to 12 minutes. Drain; set aside.
Meanwhile, in Dutch oven over medium heat, cook bacon, stirring often, until crisp, 6 to 8 minutes. Using slotted spoon, transfer to paper towel–lined plate; set aside.
Drain all but 2 tbsp fat from pan; cook leeks, celery, thyme, bay leaves, salt and pepper over medium heat, stirring occasionally, until leeks are softened, about 6 minutes. Stir in wine; cook, stirring, until almost no liquid remains, about 2 minutes. Stir in mustard; cook, stirring occasionally, for 2 minutes. Stir in flour; cook, stirring, for 2 minutes.
Whisk in milk and cream until combined. Stir in potatoes and bacon; bring just to simmer. Reduce heat and barely simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Let cool, covered, for 20 minutes.
Make-ahead: Refrigerate, covered, for up to 24 hours. Rewarm gently over low heat to just below simmer before continuing.
Discard thyme and bay leaves. Stir in salmon and parsley. Divide mixture among eight 12-oz (350 mL) mini souffle dishes.
Roll out pastry discs, one at a time, to scant 1/4-inch (5 mm) thickness. Using 6-inch (15 cm) round cutter (or cutter large enough to make circle that leaves about 1/2-inch/1 cm overhang at edge of souffle dishes), cut out eight circles, cutting and rerolling scraps once. Using 1-inch (2.5 cm) round or shaped cutter, cut out steam vent in centre of each circle. Centre one circle over each dish, gently pressing overhang around edge to adhere.
Beat egg with 1 tsp water; brush all over pastry. Bake on large baking sheet in 400 F (200 C) oven until pastry is golden and filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Change it up : One-Dish Salmon Pot Pie - Pour filling into one 8- x 3-3/4-inch (2.5 L) souffle dish instead. Roll out one half of the pastry to scant 1/4-inch (5 mm) thickness; reserve remaining pastry for another use. Centre over souffle dish; trim to leave 1-inch (2.5 cm) overhang, discarding scraps. Gently press overhang around edge to adhere; cut steam vent in centre. Bake in 400 F (200 C) oven until pastry is golden and filling is bubbly, 25 to 30 minutes.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 855 mg
- Sugars 8 g
- Protein 29 g
- Calories 743.0
- Total fat 45 g
- Potassium 891 mg
- Cholesterol 143 mg
- Saturated fat 20 g
- Total carbohydrate 56 g
- Iron 29.0
- Folate 55.0
- Calcium 19.0
- Vitamin A 32.0
- Vitamin C 30.0