Cheat’s salmon filo pies
- 600g sweet potatoes, cut into 2½cm pieces
- 8 sheets filo pastry
- 1 teaspoon fennel seeds, lightly crushed
- 2 tablespoons chopped fresh dill
- 2 tablespoons finely chopped fresh chives
- 4 x 150g skinless, boneless salmon fillets
- 2 teaspoons black sesame seeds
- 1 tablespoon olive oil
- 400g green beans
- 2 garlic cloves, crushed
- 400g can no-added-salt diced tomatoes
1 Preheat oven to 180ºC. Line two large baking trays with baking paper. Place potato in a single layer on one prepared tray. Lightly spray with olive oil and season with freshly ground black pepper. Roast in oven for 45 minutes or until tender.
2 Meanwhile, place a filo sheet on a clean work surface and lightly spray with oil. Sprinkle over a quarter of the fennel, dill and chives. Top with second filo sheet and lightly spray with oil. Place salmon fillet at one short end of pastry, then roll and fold to enclose salmon. Repeat with remaining filo sheets, fennel, dill, chives and salmon to make four pies in total. Lightly spray with oil and sprinkle over sesame seeds. Transfer salmon pies to baking tray for last 20 minutes of potato cooking time.
3 When salmon and potatoes have 7 minutes left, heat oil in a large non-stick frying pan over medium-high heat. Add beans and garlic and cook, stirring, for 2 minutes or until beans start to soften and garlic is fragrant. Add tomatoes and ¼ cup water and bring to the boil. Reduce heat to low and simmer for 5 minutes or until beans are cooked. Serve pies with roasted sweet potato, green beans and sauce.
Nutrition Info (per serve)
Total fat 28.6g
–Saturated fat 6.7g
Dietary fibre 9.1g
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