A delicious red salmon and vegetable pie, very nourishing and full of goodness. Wild red salmon is an amazing source of protein and omega 3 fatty acids. Also a very good source of calcium if eaten with the bones. This Brazilian style pie is easy to make, very practical and versatile. You can make the batter and use any protein and veggies you like, leftover steamed or roast vegetables, leftover chicken roast or chicken strogonoff.
This recipe makes a large batch enough to serve 8 good size portions. It can be kept in the fridge in an air tight container to consumed within 24-36 hours. I actually make this pie at least 5 hours before serving as it prefer it cool. It freezes and defrosts very well. I like to freeze portion sizes and take to Uni for lunch. It can be cut in small pieces or baked in little muffin cases to be served as a savoury appetizer. This pie is also a nice option to take for a picnic. Try adding your own twist.
Red salmon and vegetable pie
Equipment
- Oven
- Blender
Ingredients
Batter:
- 1 cup rolled oats (if omitting oats, add an extra half cup of flour)
- 50 g parmesan cheese shaved or grated
- 2 cups buckwheat flour or gluten free flour of preference (or use flour of preference)
- 120 ml olive oil
- 2 ½ cups milk
- 1 tbsp baking powder
- 3 large eggs
- 1 tbsp psyllium husks (for extra fibre, but it is optional)
- Pinch of sea salt
Filling:
- 415 g can of red or pink salmon (bones and skin may be removed if preferred)
- 1 small to medium size zucchini cut lengthways then cubed
- 4 brocolli florets chopped
- 1 cup chopped leafy vegetables (kale, spinach, rocket, silver beet)
- 1 cup chopped green beans
- 1/2 cup frozen peas
- Half red capsicum chopped
- 2 spring onions chopped
- 1 medium onion diced
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 3 tbsp extra virgin olive oil
- Pinch of black pepper
- Pinch of unrefined sea salt
Instructions
Filling:
- We start with the filling, then we prepare the batter.
First, turn on the oven to pre-heat at 180 degrees Celsius.Grease and dust a baking dish and reserve (I use a large rectangular glass baking dish 23 cm X 33 cm) - Steam chopped broccoli, green beans and frozen peas for 4 mins.
- Add zucchini 3 minute into the steaming as it cooks quicker. Reserve steamed veggies.
- Add olive oil to a fry pan over medium heat. When olive oil is hot add diced onion, capsicum, spring onions, tomato, cumin, turmeric, pinch of salt and black pepper. Cook until onion is translucent, about 1-2 minutes.
- Add leafy vegetables and stir. Take off heat and set aside.
- Open the red salmon can and break the chunks into the pan-fried veggies and seasonings
- Add steamed veggies and mix well. Set aside while batter is prepared.
Batter:
- Add all ingredients to a blender or food processor and blend together to a smooth consistency batter. The batter is similar to a cake batter but slightly runnier. Add more liquid (water, milk) if the batter is too thick to blend.
- Pour half the batter into the greased baking dish prepared earlier. Use a spoon to spread the batter evenly until all the bottom of the baking dish is covered.
- Spoon the filling over the batter until all the batter in the baking dish is evenly covered with the filling.
- Spoon the other half of the batter over the top covering all the filling.
- Place in the pre-heated oven and bake for 35-40 minutes until slightly golden brown on top.
- Test using a knife or skewer to make sure the pie is cooked. Allow to cool and serve with a mixed leaves salad.
Notes
Variation: you can use cooked chicken breast fillet to make the pie.
