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Jamie Oliver Salmon Filo Pie Recipe

Jamie Oliver Salmon Filo Pie Recipe
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★★★★★

5 from 11 reviews

Jamie Oliver’s Salmon Filo Pie is a vibrant, flavorful dish featuring tender salmon and king prawns nestled in a bed of couscous and ripe mixed tomatoes, all wrapped in crispy, golden filo pastry. Infused with fresh dill and zesty lemon, this pie offers a perfect balance of fresh seafood and Mediterranean-inspired flavors, ideal for a comforting yet light meal.

Ingredients

Scale

For the Pie

  • 3 tbsp olive oil
  • 1 pack (270g) filo pastry
  • 100g couscous
  • 800g ripe mixed-colour tomatoes, roughly chopped
  • 20g fresh dill, chopped
  • 2 salmon fillets (130g each), sliced
  • 165g raw peeled king prawns
  • 2 lemons (zest and juice)
  • 1 tsp paprika, plus extra for sprinkling
  • Salt and freshly ground black pepper, to taste

To Serve

  • Natural yogurt (optional)
  • Fresh greens (e.g., arugula or mixed salad leaves)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Oil a large ovenproof frying pan generously with olive oil to prevent sticking and to help crisp the filo pastry.
  2. Layer Filo Pastry: Start layering the filo sheets in the pan, brushing each layer with olive oil and sprinkling a little paprika over it. Let the edges of the filo pastry overhang the pan for later folding.
  3. Add Couscous and Tomatoes: Scatter the couscous evenly over the layered filo. Follow with half of the chopped mixed tomatoes, seasoning them with salt and pepper to taste.
  4. Add Seafood and Herbs: Arrange the sliced salmon fillets and king prawns evenly on top of the tomatoes. Sprinkle over the lemon zest and fresh dill to add aromatic flavors.
  5. Top with Remaining Tomatoes: Cover the seafood with the remaining tomatoes, drizzle with a bit more olive oil, and season again with salt and pepper.
  6. Fold and Scrunch Filo Edges: Fold the overhanging filo pastry edges over the filling and scrunch them up to create a rustic finish. Brush the top of the pastry with olive oil mixed with lemon juice and a sprinkle of paprika for extra color and flavor.
  7. Cook on Stovetop: Place the pan over medium heat on the stovetop until you hear the filling sizzling, which helps start cooking the fillings and crisping the base.
  8. Bake the Pie: Transfer the pan to the preheated oven and bake for approximately 30 minutes until the filo pastry is crisp and golden brown.
  9. Serve: Remove from the oven and let it rest for a couple of minutes. Serve hot with a dollop of natural yogurt and a side of fresh greens for a refreshing contrast.

Notes

  • Be gentle when handling filo pastry as it dries out quickly and tears easily; cover with a damp towel when not in use.
  • If you don’t have an ovenproof frying pan, you can assemble in a regular baking dish lined with filo.
  • You can substitute king prawns with cooked prawns or scallops if preferred.
  • For extra flavor, add a pinch of chili flakes to the filling for a subtle heat.
  • Leftovers can be refrigerated for up to 2 days and gently reheated in the oven to retain crispiness.

Nutrition

Keywords: Salmon pie, Filo pastry recipe, Seafood pie, Healthy salmon dish, Mediterranean seafood pie, Jamie Oliver recipes

Find it online: https://leofoster.com/jamie-oliver-salmon-filo-pie-recipe/