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1 leek, white and pale green parts only, thinly sliced

1 cup (70g) small broccoli florets
1 cup (40g) baby spinach leaves, coarsely chopped
50g Coles Australian Style Fetta, crumbled
7 extra-large Coles Australian Free Range Eggs
3/4 cup (185ml) milk
50g butter, chopped
1 leek, well washed, thinly sliced
2 celery sticks, thinly sliced
2 tablespoons plain flour
1 cup Massel chicken style liquid stock
1/4 cup cream
500g salmon fillets, skin and bones removed, cut into 3cm pieces
1/2 cup frozen peas
2 tablespoons grated cheddar
1 teaspoon dried tarragon
1 teaspoon lemon rind
1 sheet quality puff pastry, just thawed
1 egg, lightly beaten
Truss cherry tomatoes, roasted, to serve

Select all ingredients


1L (4 cup) pie dish


Step 1
Preheat oven to 220C or 200C fan-forced.
Step 2
Melt butter in a large saucepan over medium heat. Cook leek and celery,
covered, stirring occasionally, for 10 minutes or until softened (but not
coloured). Sprinkle with flour and cook, stirring, for 1 minute. Stir in Massel
Liquid Stock Chicken Style and cream until smooth. Add salmon, peas, cheddar,
tarragon and rind and stir to combine. Season. Spoon into a 1L (4 cup) pie dish.


How to make chicken stock

Step 3
Cut a 25cm circle from pastry. Place over pie dish and press sides down to
seal. Brush with egg. You can use the pastry cut offs to decorate the pie. Brush
with egg. Bake for 30 minutes or until pastry is golden and puffed. Stand for 5
minutes before serving.
Step 4
Serve with roasted truss cherry tomatoes, if desired.

Step 1
Preheat oven to 150�C (130�C fan-forced). Grease a 12-hole, ? cup (80ml) non-
stick muffin pan with butter.
Step 2
Heat a medium frying pan over medium heat. Add the oil, then the leek. Cook,
stirring frequently, for 3 mins or until leek has softened. Add broccoli and cook,
stirring frequently, for 2 mins or until broccoli is bright green and just
Step 3
Remove pan from heat and add spinach, stirring until spinach has wilted.
Transfer vegetables to a plate lined with paper towel to cool slightly.
Step 4
Divide vegetables and fetta among each muffin hole.
Step 5
In a large jug, whisk eggs and milk to blend. Divide among muffin holes.
Step 6
Bake for 20 mins or until mixture is just set in centre. Stand in the pan for 5
mins, then transfer to plates and serve.