Ingredients Jump to Instructions ↓

  1. 225g Cheddar cheese, cubed

  2. 1/4 onion, diced

  3. 4 eggs

  4. 350ml evaporated milk

  5. 1 pinch salt

  6. 1 pinch ground black pepper

  7. 1 pinch garlic granules

  8. 1 pinch dried parsley

  9. 1 pinch dried sage

  10. 1 (418g) tin salmon, drained, flaked and bones removed

  11. 1 (20cm) pastry case

  12. 60g Cheddar cheese, grated and divided

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 190 C / Gas 5.

  2. Place cubed Cheddar cheese, onion, eggs and evaporated milk into a liquidiser. Season with salt, pepper, garlic granules, parsley and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle half of the grated Cheddar cheese then pour the egg mixture on top. Top with the remaining grated Cheddar cheese.

  3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 30 minutes.


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