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Pink Salmon, Spinach and Mushroom Free-form Fish Parcels

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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salmon freeform pie with mushrooms and spinach

These small pies do not look very professional as they are all different sizes and shapes, however taste really good!

They are quite simple to make even though there are a lot of ingredients and they are also very nice heated up.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 6 pies

1 shallot, sliced
2 cloves garlic, chopped
2 cups mushrooms, sliced
1 tsp mixed dry herbs
¾ cup corn kernels (I used fresh corn)
2 tbsp tomato paste
250 g frozen spinach, defrosted
1 x 420 g can pink salmon (I use John West)
2 eggs, hard-boiled, chopped
2 tbsp good quality mayonnaise
2 tbsp yogurt
6 sheets Filo pastry

Preheat the oven to 190°/170° fan forced, and line a large baking tray with baking paper.

Heat a bit of oil and cook the shallot for a few minutes. Add the garlic and mushrooms, and cook just till the mushrooms start to go soft.

Add the mixed herbs and tomato paste, and cook for another few minutes.


Add the corn.

Cook fresh corn, and slice it off the cob -far nicer than tins and no chemicals

Add spinach, tinned salmon and hard-boiled eggs to the pan.

Cook for a minute or so.

Mix the mayo and yogurt together, and add this to the rest of the ingredients in the pan.

Add salt and pepper if desired - I added pepper and some chilli flakes.

Take the defrosted sheets of Filo, and put three on top of each other. Cut them into 3 even rectangles.

Lay some of the filling onto each rectangle, in the middle.


Fold up the sides and make them whatever shape you want. You could also use 4 sheets (and therefore 8 in total) but I prefer less pastry.


You can totally enclose them if you wish, or leave them partly open.

Put them on the baking paper and spray with some oil.

Repeat with remaining pastry and filling.

Bake for about 20 minutes or until they go a golden colour.

#Pink salmon
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