Spring Salmon And Potato Pie - cooking recipe

Ingredients

3 medium potatoes, peeled and cut into chunks
2 tbsp butter
1 None leek, trimmed, washed and thinly sliced
2 slices bacon, chopped
2 medium zucchini, halved lengthwise and thinly sliced
1 can (15 oz) pink or red salmon, drained and flaked
3/4 cup frozen peas
2/3 cup light sour cream
1 None refrigerated pie crust
1 None egg yolk
None None Steamed vegetables or salad, to serve

Preparation

Grease a deep 9-inch pie dish.
Cook the potatoes in saucepan of boiling, salted water for 15-20 mins until tender.
Meanwhile, melt the butter in a large skillet on high heat. Saute the leek and bacon for 3-4 mins until the leek is tender. Transfer to a plate.
Cook the zucchini in the same pan for 2-3 mins, stirring. Add the salmon, peas, leek mixture and 1/3 cup of sour cream. Season to taste. Cool.
Preheat the oven to 400\u00b0F. Roll out the pastry to fit the prepared dish. Press into the dish, trimming the sides to fit. Refrigerate for 15 mins. Line the pastry with parchment paper, then fill with dried beans or rice. Bake for 10 mins. Remove paper and filling. Bake for 5 mins.
Drain the potatoes and mash well with the remaining sour cream and egg yolk. Season to taste. Spoon the salmon filling into the pastry. Top with potato.
Bake for 20-25 mins, until the top is golden brown. Serve with steamed vegetables or salad.