Salmon And Leek Pot Pies - cooking recipe

Ingredients

1 2/3 cups all-purpose flour
1/2 cup butter, chilled and diced + 2 tbsp
1 None egg, beaten
1 2/3 cups milk
2 None bay leaves
1 lb salmon fillet, skinned and cubed
1 lb leeks, trimmed and sliced
1/3 lb frozen peas
1 None onion, peeled and finely chopped
7 tbsp dry white wine
1 None egg yolk

Preparation

Sift 1 1/2 cups flour into a bowl. Cut in 1/2 cup diced butter until it resembles fine breadcrumbs. Add a pinch of salt and the whole egg and knead until smooth then wrap and chill for 30 mins.
Meanwhile, place the milk and bay leaves in a pot and add the salmon cubes. Bring to a boil and simmer for 2-3 mins until the salmon is just cooked. Remove the salmon from the milk with a slotted spoon and discard the bay leaves. Reserve the milk.
Cook the leeks in boiling salted water for 5 mins, adding the peas for the last min. Drain well, reserving 2/3 cup cooking liquid. Heat the remaining butter in a pan and saute the onion for 5 mins. Add the remaining flour and cook for 1 min then gradually add the reserved milk, cooking liquid and wine. Bring to a boil, stirring, until thickened. Season to taste and fold in the salmon and vegetables.
Preheat the oven to 400\u00b0F. Divide the mixture between 4 individual ramekins. Divide the dough into 4 pieces and roll each out to a circle just larger than the top of the ramekins. Drape the crust over each dish and cut a small hole in the center to allow the steam to escape. Cut small fish shapes from the pastry trimmings and attach to the pies with a little water. Beat the egg yolk with 1 tbsp water and brush over the dough. Bake for 25-30 mins until the crust is golden.