Rotisserie chicken and wafer-thin sliced coppa baguette

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Baked salmon and tomato pie

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

500 g butter puff pastry, thawed but still cold
200 g salmon side
assorted tomatoes (honey, Spanish green, pink bella), sliced into wedges
30 g fresh dill, chopped
1 T capers
egg wash, made from 1 egg whisked with
a little milk
extra virgin olive oil, for drizzling (optional)

Method

Preheat the oven to 200ºC.

Lightly place a sheet of pastry on a baking tray. Place the fish in the middle of the pastry, top with half the tomato then sprinkle with half the dill and all the capers.

Fold over the bottom part of the pastry to cover the fish then fold over the top part, wrapping it closed.

Brush with the egg wash then bake for 30 minutes, or until golden brown.

Lightly toss the remaining tomato and dill, adding the pan juices when the pie comes out of the oven.

Drizzle the salad with a little olive oil, if necessary, then serve with the hot pie.

Per serving: 1508.3kJ, 12.3g protein, 21.5g fat, 28.6g carbs
Cook's tip: Woolworths sells all-butter puff pastry (buy online at this link), that is perfect for this recipe.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Rotisserie chicken and wafer-thin sliced coppa baguette

Autumn vegetable stew with grilled cheese

Tomato Carpaccio with mint pesto

Tomato, olive, peach and parsley salsa

Roast ratatouille, lamb and spinach salad

Baked red pepper with mozzarella pearls

Chicken manchamanteles

Seafood burritos

Pittas topped with tender steak and mustard mayo

Organic red bean, tomato and pasta soup

Organic spicy peanut soup

Baked salmon and tomato pie

Baked salmon and tomato pie

Ingredients

Method