Leek and Smoked Salmon Pie
4 large leeks - finely sliced
1 tbsp. salted butter
1 tbsp. olive oil
Small handful basil leaves - chopped
Small handful parsley leaves - chopped
Small handful chives - chopped
2 - 4 eggs - poached
1 - 2 pieces smoked salmon - finely cut into strips (about 6cm long)
1 packet ready rolled puff pastry - cut into 8 pieces, score each piece into a rectangle about 1cm in from the edge
Pre-heat oven to 200C (fan)
Heat butter and oil in a deep fry pan and add leeks.
Fry gently leeks until very soft and still hold their colour.
Stirring occasionally with a wooden spoon.
When leeks are almost done add all herbs and chives with
salt and pepper to taste.
Cover and keep warm.
Meanwhile place pastry pieces on a baking sheet covered
with baking paper.
Bake until risen and starting to brown.
Take out of oven and set aside.
Lastly poach eggs to your liking.
Place 1 puff pastry rectangle on each heated plate, add leek mixture.
Place poached egg on top. Gently add 3 - 4 strips of smoked salmon
and then another 3-4 strips diagonally across the ones already on the egg.
Finish with a couple of small pieces of chives.
Cooks note: if there is any leek mixture left push into a shot glass or
small ramekin, then upend onto the plate next to the pie.