1. Preheat oven to 220deg Celsius. 2. Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool. 3. Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato. 4. Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie. 5. Decorate with extra pastry and brush with egg wash. 6. Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
