We’ve gone pie mad this issue with home cooks putting forward their brilliant pie recipes for perfect pastry and delicious fillings, both sweet and savoury especially this shoulder pie recipe. And if you’re looking for some inspiration for side dishes, salads or warming bowls, then look no further. There are some delicious ideas which will work well as stand-alone lunches or as part of a bigger picture.

Serves 4-6

Prep time 65 minutes


For the pastry

500 g plain flour
200 g margarine
One egg
Cold water to bind

For the Pie Filling:

500 g fresh salmon fillet (grilled)
100 g smoked salmon trimmings
500 g steamed broccoli florets
250 g fresh ricotta
2 eggs
Salt and pepper to taste


reheat oven to 190°C. Start by making the pastry. In a food processor pulse the flour together with the margarine until you get a crumbly texture. Add the egg. Add the cold water to bind and make into a smooth pastry. Put in fridge to set.

Grill the salmon fillet. Allow to cool and chop the flesh. Steam the broccoli florets.
In a large bowl mix the chopped salmon, the salmon trimmings, the ricotta, the eggs, the chopped broccoli florets and salt and pepper to taste. Mix thoroughly until you get a smooth consistency.

Roll out the dough. Grease the baking flan dish and spread the dough. Leave the sides hanging and then cut at a later stage. Fill the pastry with the filling and cut the extra pastry.

Bake in the hot oven for 45 minutes or until nicely golden.

Home Cook Note

This recipe has been passed on by one of my friends and is a staple in our family. It is healthy, easy to make and delicious to eat and makes a great addition to any picnic basket. To save some time, I like to grill the salmon a day before and I always make a portion of extra pastry and freeze. I usually serve this with a colourful crispy salad.

More recipes from issue 7