Salmon Pot Pie with Puff Pastry

Steps

1. oven to 200°C. Set aside a medium baking dish (measuring about 28 x 18cm).
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, celery and carrot for about 7 minutes, until tender. Set aside. While vegetables are cooking, melt butter in a medium pot on low-medium heat. Add flour and whisk for 1-2 minutes, until flour bubbles and colours slightly.
3. Slowly add milk, whisking continuously. Cook for 2-3 minutes, stirring often, until sauce is smooth and thick then remove from heat and stir through dill, salt, pepper and paprika. Add herbed sauce to cooked vegetables and fold through salmon.
4. Pour salmon mixture into baking dish, lay the whole pastry sheet on top. If using ramekins, lay pastry on a flat surface and cut out circles to cover the top of each ramekin.
5. Crimp the pastry around the edges with your fingers, to connect the pastry to the side of the dish/ramekin. Lightly brush the pastry with egg and use a fork to prick holes in a few places, to allow the steam to escape.
6. Bake for 20-25 minutes, or until pastry is golden. Set aside to rest for a few minutes before serving. In a large bowl mix oil, vinegar and honey together. Roughly tear lettuce leaves into smaller pieces and add to bowl with dressing. Toss to combine and season to taste.
7. cut pie into 4-5 pieces, or if using ramekin, place a pie onto each plate. Serve crisp iceberg on side.