Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 1 hour | Serves 4

3 po­ta­toes, peeled and cut into chunks 20g but­ter

1 leek, trimmed, washed and thinly sliced 2 pieces beef ba­con, chopped

2 medium zuc­chini, halved, thinly sliced 415g can pink or red salmon, drained and akes

¾ cup frozen peas

⅔ cup light sour cream

1 sheet frozen short­crust pas­try, thawed 1 egg yolk

Steamed veg­eta­bles, to serve

1. Pre­heat oven to hot 200°C. Grease a deep 23cm pie dish.

2. In a saucepan of boil­ing salted wa­ter, cook po­ta­toes 15-20 mins un­til ten­der. Drain, set aside.

3. Mean­while, in a large fry­ing pan, melt but­ter on high. Add leek and ba­con, and sauté for 3-4 mins un­til leek is ten­der. Trans­fer to a plate.

4. In same pan, sauté zuc­chini 2-3 mins. Add salmon, peas, leek mix­ture and half the sour cream. Sea­son to taste. Cool.

5. Ease pas­try sheet into dish, trim­ming sides to Št. Rest 15 mins. Bake blind 10-15 mins. Re­move pa­per and weights.

6. Drain po­ta­toes and mash well with re­main­ing sour cream and egg yolk. Sea­son. Spoon salmon Šlling into pas­try. Top with po­tato.

7. Bake 20-25 mins un­til top is golden brown. Serve with steamed veg­gies.

To blind bake, cover the pas­try with bak­ing pa­per, then fill with un­cooked rice or dried beans.

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