Salmon and broccoli pot pies

These mouthwatering pies are quick and simple to make, but oh-so-delicious.

Ingredients

Instructions

1. Thinly slice the leeks. Melt the butter in a large pan over a medium heat, add the leeks and cook, stirring, for
   2 minutes. Cover and cook over a low heat for a further
   5 minutes or until tender. While the leeks are cooking, cut the broccoli unto 5 cm lengths and cooking in boiling salted water for
   3 minutes or until just tender. Stir in the peas and cook for
   1 minute, then drain and set aside.
2. Stir the flour into the leeks and cook, stirring, for
   1 minute. Remove from the heat and stir in the milk, then return to the heat and bring to the boil, stirring all the time, until the sauce boils and thickens. Reduce the heat and cook for
   1 minute.
3. Add the salmon to the sauce, along with the broccoli and peas. Stir in the creme fraiche and lemon zest, then season to taste. Divide the mixture between 4 x 300 ml oval pie dishes. Set aside to cool slightly.
4. Preheat the oven to 200°C/gas 7. Gently unroll the pastry sheet on a lightly floured surface and use a knife to mark a cross hatch pattern on the pastry. Cut into 4 rectangles and 2 cm bigger than the pie dishes. Brush a little beaten egg around the edge of each pie dish, then lay the pastry on top and press the edges to seal. Make a small cut in the centre of each pie to allow the steam to escape, then brush the pastry lid all over with the beaten egg.
5. Put the pies on a baking sheet and bake for
   20-25 minutes or until the pastry is puffed up and golden.