Lindsey Bareham’s salmon and asparagus pie

This is so easy, so delicious and so impressive that I urge you to give it a try. I made one oblong pie for two but double up all the ingredients to make two pies or one large square pie for four. Etching the egg-washed pastry with swirls radiating from a central air hole will result in a pretty pithivier-style pattern.

Serves 2
Prep 20 min
Cook 25 min


  • 6 English asparagus spears (roughly 125g)
  • 2 tbsp light mayonnaise
  • 2 steamed or poached salmon fillets
  • A few sprigs of dill or chives
  • 125g puff pastry
  • flour for dusting
  • A knob of butter
  • 1 egg

Turn the oven to 220C/gas 7. Cut the trimmed asparagus into 3 or 4 equal pieces, approximately the size of the tips. Boil in salted water for 2-3 min until just tender. Drain and cool. Place the mayo in a mixing bowl and flake the fish off its skin over the top. Season lavishly with black pepper. Add chopped dill or finely sliced chives. Dust a work surface with flour and roll out the pastry to approximately 24cm x 24cm. Secure a sheet of baking parchment with a few smears of butter. Use the rest to smear a base for the pie. Carefully transfer the pastry. Add the cooled asparagus to the pie mix, gently fold together. Leaving a 2cm border, pile the filling across half the pastry. Paint the three borders with whisked egg and deftly fold over the flap of pastry, pressing the three edges to seal. Confirm the seal with the tines of a fork. Paint the pastry with egg. Use a small pointed knife to make a central steam hole then to etch a few swirls. Bake for 20-30 min until puffed and golden.