Ricardo’s Salmon Pot Pie

Instructions

1. 1

   Place the potatoes in a small pot. Cover with cold water. Season with salt. Bring to a boil and cook until tender. Drain and set aside.

2. 2

   In a small bowl, combine the cornstarch and water until smooth. Set aside.

3. 3

   In a large pot, soften the leek and celery in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute while stirring. Add the milk and cream. Bring to a boil while whisking.

4. 4

   Add 1 lb (450 g) of the salmon to the pot. Bring to a boil. Simmer for 2 minutes, stirring to break up the salmon. Adjust the seasoning. Remove from the heat. Add the potatoes, cornstarch mixture and remaining salmon. Set aside.

5. 5

   With the rack in the lowest position, preheat the oven to 400°F (200°C).

6. 6

   On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.

7. 7

   On a lightly floured work surface, roll out the larger disc of dough into an 11-inch (28 cm) square. Line the bottom of an 8-inch (20 cm) square glass dish with the square of rolled out dough. Roll out the smaller disc of dough into an 8-inch (20 cm) square and make incisions in the centre. Spread the salmon mixture out in the bottom crust.

8. 8

   Bake for 45 minutes or until the crust is nicely browned. Let sit for 15 minutes before serving.