The whole pie can be assembled the day before your party. Re-glaze with egg prior to baking.
2 x rolls of shop-bought pre-rolled puff pastry
75g Gruyère or Cheddar cheese, grated
40g grated Parmesan cheese
60g butter, melted
75g fresh white breadcrumbs
225g smoked salmon, roughly chopped
2 tbsp chopped dill or chives
1 large garlic clove, crushed
200ml soured cream
freshly ground black pepper
juice of 1/2 lemon
1. Preheat the oven to 200C/180C fan/gas 6.
2. On a lined baking sheet, place one sheet of puff pastry and prick all over with a fork. Bake for 15 minutes and leave to cool.
3. Mix together the Gruyère or Cheddar, Parmesan, melted butter and breadcrumbs. Scatter half over the half-cooked pastry, leaving a good 1cm clear all round the edge.
4. Scatter the salmon on top of the cheese mixture. Then scatter over the dill or chives.
5. Mix the garlic with the soured cream and spread all over the salmon. Season well with pepper but no salt.
6. Sprinkle evenly with the lemon juice and top with the rest of the cheese and breadcrumb mixture. Wet the edge of the bottom piece of pastry with the lightly beaten egg and put the top sheet of pastry in place, pressing the edges to seal it well.
7. Use any pastry trimmings to decorate the pie and brush all over with the beaten egg.
8. Bake for 35-40 minutes or until the pastry is crisp and golden.
Buy Prue’s book with 20% off
Prue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155.
Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe