Puff pastry is one of the true staples of Christmas cooking, especially if you’re hosting friends and family this year. Light yet indulgent, it is an easy and versatile way to feed your guests, whether you are making quick party bites like sausage rolls and cheese twists or topping a festive pie. If you want to get creative with design and scoring on the surface, you can turn a simple pie into a show-stopping main course.
This recipe uses pre-made, pre-rolled puff pastry for convenience, which means you can spend more time enjoying the celebrations and less time in the kitchen. If you are up for a challenge, making your own pastry is very satisfying and easier than you might expect. Here is a great recipe for homemade rough puff pastry.
One of the reasons this pie is such a favourite is its flexibility. While this version combines leeks, mushrooms and smoked salmon, you can easily swap in whatever you have on hand, whether that is your favourite vegetables, extra herbs or some Christmas leftovers. It is a dish that adapts to your fridge and always rises to the occasion.
For an extra-special touch, spoil your guests with Smokin’ Brothers salmon. Its exceptional quality and rich, smoky flavour make it the perfect festive indulgence. After all, if you cannot treat yourself at Christmas, when can you? You can also spread a little cheer guilt-free, knowing that the salmon is responsibly sourced from sustainable farms.
Here's how to make a Smokin’ Brothers smoked salmon Christmas pie:
Ingredients (serves 4-6 people)
- 200g smoked salmon tail cut
- 1 sheet of puff pastry
- 2 leeks
- 1 punnet of mushrooms (around 250g)
- 1 tablespoon of wholegrain mustard
- 2 tbsp milk
- 1 pot of double cream
- Olive oil
- Watercress/baby spinach/rocket
Method
- Place a sheet of puff pastry on a chopping board. Using a knife, lightly score a 1–2 inch border around the edge. Inside the border, score a crosshatch pattern on the centre of the pastry.
- Brush the pastry lightly with milk and bake for about 15 minutes, or until golden and puffed up.
- While the pastry bakes, slice the leeks and mushrooms.
- Heat a pan and sauté the mushrooms for a few minutes, then add the sliced leeks.
- When the vegetables have softened, stir in the double cream and mustard, and season with salt and pepper to taste.
- Reduce the heat and let the mixture thicken gently, then set aside to rest for a few minutes.
- Once the pastry is baked, carefully cut along the scored border and lift off the top layer to form a lid.
- Fill the pastry base with greens of your choice (such as watercress, spinach, or rocket).
- Spoon in the leek and mushroom mixture, then add some smoked salmon.
- To serve, place the pastry lid back on top, leaving some of the filling exposed.
Planning to make a heart-warming pie for your loved ones this Christmas?
Explore our smoked salmon collection here, and order today to have everything you need for the festive season.