It’s National Pie Week (1 – 7 March) and have we got a great pie recipe for you.

Although it’s not a smoked salmon pie recipe, it’s the next best thing – a fresh salmon pie recipe, which makes a change from the usual contenders such as steak and ale and chicken and mushroom.

Also, it’s a salmon recipe for a pie that’s not actually a pie, but a pithivier – a pie made from two disks, so we’re really pushing the boundaries of this year’s event.

Our chefs had fun making this and as you can see, it looks delicious. If you do make it, let us know how it turned out.

Salmon, spinach and tarragon pithivier

Serves 4 – 5

Ingredients

• 2 packs of all butter, ready rolled puff pastry
• 500g middle cut piece of fresh salmon fillet
• 1 large shallot
• 1 garlic clove
• 200g bag of baby spinach
• 150g cream cheese
• 4 stalks fresh tarragon
• Zest of one lemon
• 1 beaten egg

Method

Finely dice the shallot and crush the garlic. Sweat in a pan over a gentle heat with a knob of butter and a pinch of salt. Add the spinach and wilt. Cook until no moisture remains in the pan.Tip into a bowl and add the cream cheese, lemon zest and finely chopped tarragon leaves.

Unroll one pack of pastry and draw a circle gently around a dinner plate to use as a guide. Spread half the spinach mix on the pastry, leaving an inch clear from the edge of the circle.

Place the salmon on top, trimming if necessary, to fit the circle of spinach. Top with the remaining spinach.

Brush the beaten egg around the inch of uncovered pastry and place another sheet of pastry on top, using the edges to seal. Cut around the circle and press the edges with a fork to seal. Using a knife, gentle pattern the pastry and brush generously with egg to glaze. Leave to chill in the fridge whilst you preheat the oven to 200C.

Bake for 25 minutes until the pastry is golden and serve with a leafy green salad.

For more recipes, special offers and competitions, sign up to our newsletter via the homepage.