Salmon, Leek, Potato & Ricotta Pie - cooking recipe

Ingredients

250 g salmon fillets, skinned, boned & roughly chopped
2 tablespoons light olive oil
2 large leeks, washed & sliced into rings
4 medium potatoes, parboiled & cut into small chunks
200 g ricotta cheese
salt & pepper (to season)
1 egg, lightly beaten
2 sheets of ready rolled puff pastry, 1/3 pastry sheet for decoration
1 egg, for egg wash

Preparation

Preheat oven to 220deg Celsius.
Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.
Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.
Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie.
Decorate with extra pastry and brush with egg wash.
Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.