Gluten-Free Salmon and Spinach Pie
|Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.|
For the Filling
1kg/2.2lbs salmon fillet, cut into 1/2” chunks
250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
200g/7oz shallots, finely chopped
75g/2.5oz gluten-free flour
1.875 litres/quarts fresh milk
250g/9oz parmesan cheese (shaved)
1 tsp. salt
1 tsp white pepper powder
For the Pie Dough
310g/11oz gluten-free all-purpose flour
125ml/4fl oz coconut oil
1/2 tsp. salt
80ml/2.75f oz water
Have you made this recipe? What'd you think?
Sign in to review this recipe.
0 Recipe Reviews
What's in season?