Salmon Pot Pie

• 12 tbsp butter
• 2 cups all-purpose flour
• 2 oz aged Cheddar cheese, grated
• 1 tbsp fresh chervil, chopped
• 1 None leek, trimmed, sliced
• 2 stalks celery, sliced
• 2.5 oz sugar snap peas
• 2.5 oz fresh or frozen fava beans
• 12 oz salmon fillet, skin removed, cut into chunks
• 2/3 cup milk
• 2/3 cup heavy cream
• 2 tbsp fresh dill, chopped
• 3.5 oz baby spinach
• None None beaten egg, to glaze

1. Preheat oven to 400u0b0F.
2. To make the pastry dough, cut 8 tbsp butter into 1 2/3 cups flour with a pinch of salt. Add cheese and chervil. Add 3 tbsp cold water and mix until just combined. Chill.
3. Meanwhile, to make the filling, blanch leek, celery, peas and fava beans in boiling salted water for 5 mins. Drain.
4. Cook salmon in remaining butter for 5 mins. Remove from pan and set aside. Add remaining flour and cook for 1 min, stirring. Gradually whisk in milk and cream. Bring to a boil, stirring, until thickened. Add salmon, vegetables, dill and spinach. Season then transfer to a pie dish.
5. Roll out pastry and cover top of dish. Brush with egg and bake for 35 mins, until golden brown.

butter, flour, cheddar cheese, chervil, stalks celery, sugar snap peas, beans, salmon fillet, milk, heavy cream, dill, baby spinach, beaten egg

Taken from recipes-plus.com/api/v2.0/recipes/30093 (may not work)