Rustic Salmon and Summer Veggie Pocket Pies
Flaky, golden pocket pies filled with savory salmon, sweet summer veggies, fresh herbs, and a bright hint of lemon—perfect handheld bites for any season.
Servings: 6 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!