How to Make Salmon and Spinach Mini Pies

Ingredients

• 1 kg (2 lb 2 oz) salmon fillet, cut into large chunks
• 9 oz (250 g) fresh spinach leaves, cut into thin strips
• 7 oz (200 g) shallots, peeled, finely chopped
• 5½ oz (150 g) butter
• 2¾ oz (75 g) gluten free flour
• 1.75 (3 pt) fresh milk
• 9 oz (250 g) Parmesan, shaved
• 1 tsp salt
• 1 tsp freshly ground white pepper

• 11 oz (310 g) gluten-free all purpose flour
• 4½ oz (125 ml) coconut oil
• 1 free-range egg yolk
• ½ tsp salt
• 3¾ fl oz (80 ml) water

1. For the dough, whisk the flour and salt in a bowl until well-combined. Add the coconut oil and mix thoroughly until crumbly. Add the egg and mix.
2. Add the water, one tablespoon at a time the dough should come together, but should not be too wet. Use less or more water if needed.
3. Wrap the dough in clingfilm and set aside in the fridge for 30 minutes.
4. For the filling, melt the butter in a pan.
5. Sauté the shallots over a medium heat until translucent. Stir in the flour and mix for a further minute, then whisk in the milk.
6. Add the salmon and spinach leaves and mix together for another minute. Turn off the heat and fold in the cheese. Season with salt and pepper.
7. Preheat the oven to 180°C/Gas Mark 4.
8. To assemble, divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin. Pour the filling into individual soup cups. Top with the pie dough. Make small incisions on the dough using a paring knife, then brush with egg yolk.
9. Bake in the oven for 10-12 minutes.