Curried cauliflower and salmon pies
500 g, cut into chunks
200 g, cut into chunks
1 cup(s), (250ml)
1 medium, finely chopped
2 stick(s), finely chopped
2 medium, finely chopped
3 clove(s), finely chopped
Frozen green peas
1½ cup(s), (180g)
2 x 3 second spray(s)
- Place the cauliflower and potato in a medium saucepan. Cover with water and bring to the boil. Boil for 20 minutes or until tender. Drain well. Return to the pan. Add ¼ cup (60ml) milk and mash until smooth. Season with salt and pepper.
- Meanwhile, steam the salmon over a saucepan of boiling water for 5 minutes or until just cooked through. Set aside to cool slightly and coarsely flake.
- Heat oil in a large non-stick frying pan over medium heat. Cook the onion, celery, carrot and garlic, stirring, for 10 minutes or until softened. Add the curry powder and flour and cook, stirring, for 1 minute. Add 1/3 cup (80ml) water and the remaining milk and stir to combine. Stir in the peas and salmon and season with salt and pepper.
- Preheat oven to 220°C. Spoon the salmon mixture into 4 x 1 1/3-cup (310ml) capacity ovenproof dishes. Top with cauliflower mash. Lightly spray with oil. Bake for 15 minutes or until golden and bubbly. Serve.