Dinner from the Pantry part 2: Salmon, Asparagus and Mushroom Pot Pies

This is a little bit of luxury on a budget.

This is the second of my recipes which uses items from the pantry to create a tasty dinner for the family. I love these little pies as they are full of flavour and the breadcrumb topping is a great, cheap alternative to pastry.

I must admit that when I first bought a can of pink salmon I was put off by the sight of the bones and skin. However, the bigger bones are very easy to pick out, as is the skin. The smaller bones will disolve when cooked in the pie so you don’t need to worry about them too much. Apparently they are a good source of calcium.  If you have young children or just don’t fancy the sound of the bones, simply replace the salmon with a can of tuna or cooked chicken instead.

In the spirit of getting the ingredients from the pantry, I used canned asparagus tips and also sliced mushrooms. You don’t have to stick with those – feel free to replace with fresh items if you have them.

These pies would be delicious served with any kind of potatoes or even crusty bread.

Ingredients – serves 4:

  • 400g/14 oz can pink salmon
  • 200g/7 oz can asparagus tips
  • 200g/7 oz can sliced mushrooms
  • 200g/7 oz Campbell’s Condensed mushroom soup (I used 1/2 of a 400g/14 oz can)
  • freshly ground black pepper, to season
  • approx 1/2 cup grated cheese
  • approx 1/3 cup dried breadcrumbs
  • fresh parsley, optional, to serve

Method:

  • Heat your oven to 200C/180C fan forced/390F and grease 4 oven-proof ramekins with a little cooking spray. Place the ramekins onto a large baking tray.
  • Tip the pink salmon into a medium bowl and pick out the bigger bones and pieces of skin.
  • Add the asparagus, mushrooms and soup to the bowl along with a good seasoning of black pepper. Stir to mix all the ingredients.
  • Divide the pie filling between the 4 prepared ramekins.
  • Divide the grated cheese between the ramekins – you are aiming for a thin layer of cheese over the top of the pie filling.
  • Repeat the above step using the dried breadcrumbs.
  • Cook in the oven for 20-25 minutes or until the breadcrumbs are golden.
  • Remove from the oven and leave to sit for 5 minutes before topping each ramekin with a little fresh parsley, if you have it.
  • Serve and enjoy!

Advertisements
This entry was posted in Mains and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s