Salmon and Dill Puff Pastry Pie with Leeks and Peas

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 sheet puff pastry (about 245 g), thawed
• 2 tbsp unsalted butter (28 g)
• 1 tbsp olive oil (15 ml)
• 2 large leeks, white and light green parts only, thinly sliced (about 450 g)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour (24 g)
• 1 1/4 cups seafood stock or chicken stock (300 ml)
• 3/4 cup whole milk (180 ml)
• 1/2 cup heavy cream (120 ml)
• 1 tsp Dijon mustard
• 1 tsp lemon zest + 2 tbsp lemon juice (30 ml)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1/8 tsp ground nutmeg (optional)
• 2 lb skinless, boneless salmon fillet, cut into 1-inch chunks (900 g)
• 1 cup frozen peas (150 g)
• 1/3 cup fresh dill, chopped (about 12 g), plus extra fronds to garnish
• 1 large egg + 1 tbsp water (15 ml), for egg wash

Do This

• 1. Heat oven to 400°F (200°C). Set a 9-inch deep pie dish (or 2-quart dish) on a rimmed baking sheet.
• 2. Sauté leeks in butter and olive oil until soft; add garlic.
• 3. Stir in flour, then whisk in stock, milk, and cream; simmer until thick and creamy.
• 4. Season with Dijon, lemon zest/juice, salt, pepper; stir in peas and dill, then gently fold in salmon.
• 5. Spoon filling into dish. Lay puff pastry over top, trim, crimp, cut vents.
• 6. Brush with egg wash; bake 25–30 minutes until deeply golden and bubbling.
• 7. Rest 10 minutes, garnish with dill, and serve.

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Why You’ll Love This Recipe

• Bright but rich: Lemon and dill keep the creamy sauce lively and seafood-forward.
• Weeknight-friendly comfort: One pan for the filling, then the oven does the rest.
• Golden, crisp top: Puff pastry bakes up shatteringly flaky over a cozy filling.
• Company-worthy: Looks impressive, but the steps are simple and forgiving.

Grocery List

• Produce: 2 large leeks, garlic, 1 lemon, fresh dill
• Seafood: 2 lb skinless boneless salmon fillet
• Dairy: unsalted butter, whole milk, heavy cream, 1 large egg
• Frozen: peas
• Pantry: puff pastry, olive oil, all-purpose flour, stock (seafood or chicken), Dijon mustard, kosher salt, black pepper, nutmeg (optional)

Full Ingredients

For the salmon filling

• 2 tbsp unsalted butter (28 g)
• 1 tbsp olive oil (15 ml)
• 2 large leeks, white and light green parts only, thinly sliced and well-rinsed (about 450 g)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour (24 g)
• 1 1/4 cups seafood stock or chicken stock (300 ml)
• 3/4 cup whole milk (180 ml)
• 1/2 cup heavy cream (120 ml)
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice (30 ml)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/8 tsp ground nutmeg (optional, but lovely with cream sauces)
• 2 lb skinless, boneless salmon fillet, cut into 1-inch chunks (900 g)
• 1 cup frozen peas (150 g)
• 1/3 cup fresh dill, chopped (about 12 g)

For the puff pastry topping

• 1 sheet puff pastry, thawed but still cool (about 245 g)
• 1 large egg
• 1 tbsp water (15 ml)

To finish (optional, but recommended)

• Extra dill fronds
• Lemon wedges
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the oven, dish, and pastry

Place a rack in the middle of the oven and preheat to 400°F (200°C). Set a 9-inch deep pie dish (or a 2-quart baking dish) on a rimmed baking sheet to catch any bubbling sauce.

Make sure your puff pastry is thawed according to package directions, but keep it cool (cold pastry puffs better). If it starts to feel soft or sticky, pop it back into the refrigerator for a few minutes.

Step 2: Soften the leeks

In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the sliced leeks and cook, stirring often, until softened and sweet, 8–10 minutes. You want them tender with no browning (lower the heat if they start to color).

Stir in the minced garlic and cook until fragrant, 30 seconds.

Step 3: Build a creamy lemon sauce

Sprinkle 3 tbsp flour over the leeks and stir constantly for 1 minute to cook out the raw flour taste.

Slowly whisk in 1 1/4 cups stock, then whisk in 3/4 cup milk and 1/2 cup heavy cream. Bring to a gentle simmer and cook, stirring, until the sauce thickens to a creamy, spoon-coating consistency, 3–5 minutes.

Stir in the Dijon mustard, lemon zest, and lemon juice. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg (if using). Taste and adjust salt and lemon to your preference.

Step 4: Add peas, dill, and salmon

Turn the heat to low. Stir in the frozen peas and chopped dill.

Add the salmon chunks and fold gently to coat in the sauce. Cook for just 1–2 minutes to take the chill off and start warming the fish (it should still be mostly raw in the center; it will finish cooking in the oven). Remove from the heat.

Step 5: Fill the dish

Spoon the salmon mixture into your prepared baking dish and spread it into an even layer. If the filling looks very loose, let it stand for 3–5 minutes; it will continue to thicken slightly as it cools.

Step 6: Top with puff pastry and vent

In a small bowl, whisk together the egg and 1 tbsp water to make an egg wash.

Lay the puff pastry over the dish. If needed, roll it slightly so it overhangs the rim by about 1 inch. Trim excess, then tuck and crimp against the dish edge. Cut 4–6 small vents in the top so steam can escape.

Brush the pastry evenly with egg wash (try not to let egg wash drip down the sides, which can “glue” layers and reduce puff). If you like, add a second light coat for deeper color.

Step 7: Bake until crisp and bubbling

Bake at 400°F (200°C) until the pastry is deeply golden and the filling is bubbling at the edges, 25–30 minutes. If the top browns too quickly, tent loosely with foil for the final 5–10 minutes.

Let the pie rest for 10 minutes before slicing; this helps the sauce set up so it serves neatly. Finish with extra dill fronds, a little black pepper, and lemon wedges on the side.

Pro Tips

• Keep puff pastry cold: Cold pastry going into a hot oven equals the best puff and flake. If it warms up while you’re assembling, chill the topped pie for 10 minutes before baking.
• Thicken the sauce enough on the stove: The filling should be creamy and spoon-coating before it goes into the dish. A thin sauce can make the bottom watery and the pastry soggy.
• Don’t fully cook the salmon in the skillet: Warm it briefly in the sauce, then let the oven finish it. This keeps the fish tender and flaky, not dry.
• Use a rimmed baking sheet: Creamy pies love to bubble; the sheet saves your oven from spills.
• Vent the top well: Steam needs a way out so the pastry stays crisp instead of steaming soft.

Variations

• Smoked salmon twist: Replace 8 oz (225 g) of the salmon with chopped hot-smoked salmon. Stir it in off heat right before assembling (it’s already cooked and can dry out if simmered).
• Greens added: Stir 3 cups (90 g) baby spinach into the hot sauce until just wilted, then proceed. Great with the lemon and dill.
• Extra-bright and briny: Add 1 tbsp capers (drained) along with the peas for a punchy, lemony finish.

Storage & Make-Ahead

Cool leftovers, then cover and refrigerate for up to 3 days. Reheat slices on a baking sheet in a 350°F (175°C) oven until hot throughout and the pastry re-crisps, about 15–20 minutes. (Microwaving works for speed, but the pastry will soften.)

Make-ahead: Prepare the filling up to 24 hours in advance, cool completely, and refrigerate. Assemble with puff pastry right before baking for the crispiest top. If assembling ahead, keep the topped, unbaked pie refrigerated for up to 4 hours, then bake as directed.

Nutrition (per serving)

Approximate, based on 6 servings: 650 calories, 38 g protein, 41 g fat, 32 g carbohydrates, 4 g fiber, 4 g sugar, 780 mg sodium.