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- 1 Tbsp. plain flour, plus extra to dust
- 2 x 320g shortcrust pastry sheets, we used Jus-Rol
- 1 Tbsp. butter, softened
- 1 tsp. Dijon mustard
- 150 ml whole milk
- 40 g watercress, roughly chopped
- 150 g skinless salmon fillet, cut into 1cm pieces
- 1 medium egg, lightly beaten
You will also need
- 7.5cm and 10cm round cutters
- Step 1Line a baking sheet with baking parchment. On a lightly floured surface, unroll the pastry sheets and stamp out 12 x 10cm circles and 12 x 7.5cm circles, re-rolling trimmings as needed. Line a 12-hole muffin tin with the larger circles. Put the smaller circles on the prepared baking sheet and chill with the lined muffin tin for 20min.
- Step 2Meanwhile, make filling. Melt butter in a medium pan over medium heat. Stir in the flour and cook for 1min. Remove pan from heat and stir in the mustard. Gradually add the milk, beating well after each addition, until you have a smooth sauce. Return to heat and cook, stirring constantly, until thickened. Remove from heat, season generously, then lay clingfilm directly on the surface to prevent a skin forming, set aside to cool completely.
- Step 3Once the sauce is cool, stir in the watercress and salmon. Divide mixture between the pastry bases in the muffin tin. Lightly brush the visible edges of the pastry cups with beaten egg and lay on the lids. Press down lightly to stick then crimp edges firmly with a fork to seal. Chill pies for 15min.
- Step 4Preheat oven to 180°C (160°C fan) mark 5. Lightly brush pie lids with egg and use a skewer to pierce a hole in the centre of each lid to allow steam to escape. Cook for 45min, until golden. Leave to cool in tin for 10min before carefully transferring to a wire rack (use a cutlery knife to loosen edges first, if necessary). Serve warm or at room temperature.
Get ahead
Make to end of step 3 and chill up to 1 day ahead. Complete recipe to serve.
Per pie:
- Calories: 266
- Protein: 7g
- Total fat: 18g
- Saturates: 7g
- Carbs: 19g
- Total sugars: 1g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
