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We're giving you all the things you love about a good pie in this recipe, but cutting out a few of the naughty bits to keep it lower you nice and healthy. Salmon, mushrooms and soya beans are all great for you and the flavours more than make up for the reduced fat quota.
We also portion out the pastry into squares so that you're not tempted to go for that little bit extra!
peel and finely dice the shallots, carrot and garlic.
heat a generous glug of oil in a pan and add them in to fry for a couple of minutes.
stir in the flour until you have a paste.
pour in the milk, a little at a time whilst continually stirring until you have a silky smooth sauce, then bubble for 2 minutes, stirring occasionally.
slice the mushrooms and add to the sauce.
cut the salmon into chunks and add it to the pan with the soya beans.
zest half the lemon into the sauce and simmer for 10 minutes.
preheat the oven to 200ºC, roll out the puff pastry and cut out small discs.
line a baking tray with parchment and place 4 pastry discs on the tray, the rest can be kept in the freezer (layered between silicon paper) and used when needed.
brush the puff pastry with the beaten egg and bake in the oven for 15 minutes.
tip the potatoes into a pan of salted water. Bring to a boil and cook for 15 minutes, until the potatoes are soft all the way through.
toss the potatoes in a little oil, chopped parsley and the remaining lemon zest. season well.
serve a bowl of the pie filling topped with a portion of puff pastry and a few spuds!