Curried Egg and Smoked Salmon Pie with @AustralianEggs

By Andy Cooks · 75 min

Ingredients

Instructions

1. Heat the ghee in a large deep frying pan over medium-high heat. Add the garlic and ginger and stir for 30 seconds. Add the onions, season with salt, and cook, stirring, for 2-3 minutes until softened.
2. Sprinkle in the curry powder and stir for 1 minute until fragrant. Add the spinach and gently stir until wilted. Take off the heat and spread on a tray to cool.
3. Whisk 4 of the eggs with the cream and parsley in a large bowl until well combined. Season with salt and pepper, then stir in the cooled onion and spinach mixture.
4. Lightly grease a 22cm round springform pan. Cut one round from the shortcrust pastry for the base and one round from the puff pastry for the top. Use the shortcrust trimmings to line the base and then the sides of the tin, pressing the joins to seal. Prick the base several times with a fork.
5. Gently crack 6 eggs into a shallow bowl, keeping the yolks intact, then pour them into the pastry base. Season with salt. Place the salmon between the yolks, then gently spoon over the curried egg mixture.
6. Cover with the puff pastry lid, crimp the side pastry over the top and pinch to seal. Beat the remaining egg and brush over the top, then sprinkle with sea salt.
7. Preheat the oven to 180°C fan-forced (355°F). Bake the pie for 40 minutes.
8. Reduce the oven to 160°C fan-forced (320°F) and bake for a further 15 minutes, until deep golden on top. Cool completely in the tin on a wire rack, then slice into wedges.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionEggGingerCreamRed onionSpinachPuff pastry