Gluten-Free Salmon and Spinach Pie

August 27, 2017

Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist.

For the Filling

1kg/2.2lbs salmon fillet, cut into 1/2” chunks
250g/9oz fresh spinach leaves, chiffonade (cut into thin strips)
200g/7oz shallots, finely chopped
150g/5.25oz butter
75g/2.5oz gluten-free flour
1.875 litres/quarts fresh milk
250g/9oz parmesan cheese (shaved)
1 tsp. salt
1 tsp white pepper powder

For the Pie Dough

310g/11oz gluten-free all-purpose flour
125ml/4fl oz coconut oil
1 egg
1/2 tsp. salt
80ml/2.75f oz water

1. Make the pie dough. a. Whisk flour and salt in a bowl until well-combined. b. Add in coconut oil and mix thoroughly. Mixture will be crumbly. c. Add in egg and mix. Mixture will still be crumbly. d. Add...
See the full directions on my site

Nutritions

Calories
357

Sodium
1364mg
56% DV

Fat
4g
7% DV

Protein
45g
91% DV

Carbs
31g
10% DV

Fiber
2g
8% DV