Curried cauliflower and salmon pies
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
These pastry-free pies are the perfect winter comfort food with curry sauce, peas and mash.
Ingredients
Cauliflower
500 g, cut into chunks
Potato(es)
200 g, cut into chunks
Skim milk
1 cup(s), (250ml)
Skinless salmon
400 g
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Carrot(s)
2 medium, finely chopped
Garlic
3 clove(s), finely chopped
Curry powder
2 tsp
Plain flour
1 tbs
Frozen green peas
1½ cup(s), (180g)
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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