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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
- 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
