SALMON, POTATO AND LEEK POT PIES

Conquer weeknights with back-to-basics cooking. Fast, thanks to a canned soup cheat, and full of flavour, your fam will want it again and again.

500g boneless skinless salmon fillets Finely grated zest and juice of

2 lemons

2 large potatoes, peeled

2 Tbsp unsalted bu er

2 leeks, finely sliced

/ cup green olives, sliced

2 tsp capers, chopped

6 cloves garlic, minced

1 Tbsp plain flour

1 cup chicken stock

400g can asparagus soup

2 Tbsp crème fraîche

1 bunch fresh flat-leaf parsley,

very finely chopped

3 sheets puff pastry

2 free-range eggs, beaten

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Cut salmon into 2cm dice, then combine with zest and juice. Set aside. Steam potatoes until tender, then cool and cut into 2cm dice. STEP 2 Put bu er in a saucepan, add leek, olives, capers and garlic, and cook over medium heat until so ened, then sprinkle with flour. Pour in stock, bring to a simmer, then remove from heat and stir in soup, crème fraîche, parsley, potato and salmon. Spoon into six 375ml pie dishes.

STEP 3 Cut discs of pastry just wider than pie dishes. Brush 1 side of each with egg and place egg-side down. Brush tops with egg. Cut fish shapes from excess pastry, lay on tops and brush with egg. Bake for 20-25 minutes, until deep golden and crisp. Cool for several minutes, then serve.