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Salmon and Courgette Pie

With a delicious creamy filling and delicate salmon and courgette flavours, this pie makes a darn good dinner!

Preparation Time: 1 hour 20 mins, plus 40 mins chilling time
Cooking Time: 30 mins



  • 225g plain flour
  • 115g butter, cubed
  • 1 egg, beaten


  • 300g salmon fillet, skinless
  • 150g mushrooms, quartered
  • 150g courgettes, chopped
  • Fresh thyme
  • 15g butter and a knob of butter for softening the vegetables
  • 2tbsp plain flour
  • 300ml milk

Step 1

Sieve flour into the food processor. Add the butter and process for 30 seconds. Add 2 tbsp of cold water and turn on the processor. Slowly trickle in about half a tbsp of water until the pastry comes together in a ball. Take the pastry out and shape into a ball. Wrap in cling film & refrigerate for 30 minutes.

Step 2

Heat the oven to 190°C / 375°F fan /gas mark 5.

Step 3

Cut the pastry in half.

Step 4

Roll out the pastry and line a buttered 24cm pie dish. Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 mins. Remove from oven and take out baking beans and paper. Brush the base with beaten egg and return to the oven for 5 mins.

Step 5

Bake the salmon in the oven for 10 minutes or until just cooked. Flake the salmon into chunks and sprinkle over the base of the pie.

Step 6

Melt the knob of butter in a pan. Cook the courgette and mushrooms for 3-5 minutes.

Step 7

Scatter the courgette & mushroom mixture over the salmon. Season with thyme, salt & pepper.

Step 8

For the white sauce, melt the butter in a pan. Add flour and stir for 1-2 minutes on the heat. Take pan off the heat and gradually whisk in the milk.

Step 9

Return to the heat and simmer for 5 minutes stirring continuously. Season with salt & pepper.

Step 10

Pour the sauce over the salmon and courgette mixture. Roll out the pastry and place on top using milk to seal. Brush with beaten egg to glaze.

Step 11

Bake for 25 minutes or until pastry is golden.