Cheesy Salmon & Potato Pies

Chunks of salmon and potato in a creamy sauce, flavoured with cheddar cheese, all in a crispy pastry case. And ready in about 20mins, with very little washing up! 

This quick & delicious light dinner or lunch recipe is the first in a new series I'm putting together, called #packetbottlejar. Each recipe will feature at least one good quality convenience product to speed up meal times - yay!

Individual Cheesy Salmon & Potato Pies, served with a lemon wedge and side salad

Ingredients (makes 4 pies)

4 King Size Frozen Pastry Cases / Vol au vents

2 medium potatoes (approx 250g)

140g Cooked Salmon (I used Tesco 2 pack steamed salmon fillets)

50g / 4tbsp Grated Cheddar

125ml Cream

Optional Ingredients:

A little grated lemon zest (1/4 tsp max)

1/4 tsp dried dill

1 tbsp chopped chives

Salt & Black Pepper



Preheat oven to 180C (fan). While oven is preheating, peel and cube the potatoes. Rinse with water, Place in a microwave safe bowl with 4 tbsp water, cover and microwave on high for 5 mins.

Place the vol au vents on a non-stick baking tray, evenly spaced. Brush the tops with a little milk. Place in the preheated oven, Set a timer for 9 mins.

While the vol au vents are rising, prep your filling. Break up the salmon and add to a small mixing bowl, add the potatoes (drained), cheddar, cream and the dill, lemon zest, chives and salt & pepper if using. Mix lightly.

When the timer goes off, check to see that the vol au vents are well risen and just beginning to turn golden on top. Remove from oven. Quickly divide the filling between the 4 cases, piling high if necessary. You can push down the lid of the vol au vent to the bottom, no need to remove. Sprinkle with a little extra cheese if you like, and immediately return to the oven. Bake for approx 10 mins.

Remove from oven once golden. Serve with a green salad.

Cheese, Potato & Veg Pies

Variation: There are lots of variations to try. One of our favourites is pictured above - Cheese, Potato & Veg pie. In this, I just replaced the salmon with a handful of left over cooked or frozen vegetables, for example, petit pois, sweetcorn and cubed carrots. Leave out the lemon zest and dill, and otherwise follow recipe as above.

I hope you enjoy! Keep an eye out for the next #packetbottlejar recipe