As the summer sun filters through the ivy-draped windows of my little tavern, the scent of buttered pastry and garden herbs fills the air. Today, we’re crafting something special from the heart of the hearth—Rustic Salmon & Summer Veggie Pocket Pies. Imagine flaky, golden crusts tucked with tender salmon, sweet corn, zucchini, and a kiss of lemon and herbs—each pie a handheld taste of late-summer comfort. Whether you’re wandering in from the market or the woods, these savory parcels are meant to nourish, delight, and bring you home.
These rustic salmon and summer veggie pocket pies are a celebration of the season’s freshest bounty—perfect for late summer when gardens and farmers’ markets are overflowing with zucchini, corn, and herbs. While they can certainly be enjoyed year-round, they truly shine in the warmer months when lighter, picnic-ready meals are in high demand. These pies are especially popular for outdoor gatherings, summer solstice feasts, picnics, and cozy evenings by the campfire. Their portable size makes them ideal for taking on hikes, to the beach, or tucked into a picnic basket for a lazy afternoon under the sun.
This was inspired by my Savory Herb Hand Pies, and pairs wonderfully with my Summer Roasted Vegetables with Homemade Tzaztziki.
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Pie Dough
- egg
- apple cider vinegar
- cold water
- self rising flour
- cold unsalted butter
Filling
- olive oil
- small yellow onion
- garlic clove
- zucchini
- corn (fresh or frozen)
- fresh thyme
- fresh chives
- lemon zest
- sea salt
- ground black pepper
- canned salmon
- goat cheese
Instructions
- Make the Dough:
Whisk together the egg, vinegar, and cold water. In another bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly, then stir in the egg mixture. Gently knead into a dough, divide in half, and chill for at least 30 minutes.
- Cook the Filling:
Sauté onion in olive oil until soft. Add garlic, zucchini, and corn; cook until tender and most moisture evaporates. Season with salt, pepper, lemon zest, and herbs. Let cool slightly, then gently fold in salmon and goat cheese (if using).
- Assemble the Pies:
Roll out chilled dough and cut into 10 equal shapes. Add filling to 5, top with remaining pieces, and crimp edges with a fork. Chill assembled pies for 10 minutes.
- Bake:
Preheat oven to 375°F (190°C). Brush pies with egg wash and cut a small vent in each. Bake for 20–25 minutes, or until golden and crisp. Cool slightly before serving.
Hint: To keep your pocket pies extra crisp and avoid a soggy bottom, make sure your veggie filling is well-cooked and not watery before assembling. Let it cool completely so the steam doesn’t soften the dough—and don’t skip that quick chill before baking! It helps the crust hold its shape and bake up beautifully golden and flaky.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Dairy-Free: Omit the goat cheese or substitute with a dairy-free cream cheese or mashed avocado for creaminess. Use a vegan butter alternative in the pie dough.
- Gluten-Free: Swap the all-purpose flour in the crust for a gluten-free 1:1 baking flour blend. Add ½ tsp xanthan gum if your blend doesn’t include it.
- Egg-Free: Replace the egg in the dough with 3 tablespoons of cold water or unsweetened plant milk, and skip the egg wash or use a plant milk brush-on instead.
Variations
- Spicy - Add a pinch of red pepper flakes or a diced jalapeño to the veggie sauté. A dash of hot smoked paprika or a spoonful of harissa would also give the filling a bold kick.
- Deluxe - Fold in a spoonful of crème fraîche or ricotta for extra richness, and sprinkle in some capers, chopped sun-dried tomatoes, or fresh dill. You can also brush the crust with garlic herb butter after baking for added flair.
- Kid friendly - Use mild canned salmon and skip the goat cheese and herbs. Add a handful of shredded cheddar or mozzarella for a creamy, familiar flavor that little ones love. You can even cut the dough into fun shapes!
Equipment
- Mixing bowls (1 small, 1 large)
- Whisk
- Pastry cutter or fork (for cutting in butter)
- Rolling pin
- Skillet
- Spatula or wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork (for crimping edges)
- Cooling rack (optional, for crispier bottoms)
You can find my kitchen tavern favorites here!
Rustic Salmon and Summer Veggie Pocket Pies
Equipment
- 2 mixing bowls 1 small, 1 large
- 1 whisk or wooden spoon
- 1 Rolling Pin
- 1 skillet
- 1 knife & cutting board
- measuring cups and spoons
- 1 Baking Sheet
- Parchment Paper
- 1 fork for crimping edges
Ingredients
Pie Dough
- 1 large egg
- ½ tbsp apple cider vinegar
- 2 ½ tbsp cold water
- 1 ½ cups self rising flour
- ⅔ cup cold unsalted butter cold
Filling
- 1 tbsp olive oil extra virgin
- ½ small yellow onion finely chopped
- 1 clove garlic minced
- ½ zucchini finely diced
- ½ cup corn fresh, frozen or canned
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh chives finely chopped
- ½ lemon zested
- 1-1 ¼ cup canned salmon drained
- 2-3 tbsp goat cheese
- salt and pepper to taste
Instructions
- In a small bowl, whisk together the egg, vinegar, and cold water. In a large bowl, pour in the flour. Add cold butter and use your fingertips to work it into the flour until the texture resembles coarse crumbs. Add the egg mixture and stir until combined. Knead gently into dough on a lightly floured surface, then let chill for around 20 minutes.
- While the dough chills, heat olive oil in a skillet over medium heat. Add onion and cook until softened (about 3-4 minutes), then add garlic, zucchini, and corn. Saute until tender and most of the moisture has evaporated (about 5-6 minutes). Season with salt, pepper, lemon zest and herbs. Let cool slightly. Gently fold in the salmon and goat cheese. Taste and adjust seasoning as needed.
- Preheat oven to 375F. Roll out the chilled dough on a floured surface to about ⅛ inch thickness. Cut into 10-12 equal circles (about a couple inches wide).
- Spoon the filling into 5-6 of the pieces, leaving a border around the edges. Place the remaining dough pieces on top and press edges firmly with a fork to seal. Use a sharp knife to cut a small slit in the top of each pie to allow steam to escape.
- Place pies on a parchment-lined baking sheet. If desired, brush the top with an egg wash. Bake for 20-25 minutes, or until golden brown and crisp. Let cool slightly before serving and enjoy!
Storage
Refrigerator: Let the pocket pies cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or 375°F oven until warm and crisp.
Freezer: Wrap fully cooled pies individually in parchment or foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in a 375°F oven for 20–25 minutes, or until heated through and golden.
Make-Ahead Tip: You can assemble the uncooked pies and freeze them before baking. Just bake straight from frozen, adding 5–10 extra minutes to the bake time.
FAQ
Absolutely! Just cook it gently until flaky but not overdone, then let it cool before mixing into the filling.
Yes! The dough can be made and chilled for up to 2 days before using. Just keep it wrapped tightly in the fridge.
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Pairing
These are my favorite dishes to serve with this recipe:
