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Ingredients

1 3/4 cups self-raising flour
125g butter, chopped
1 1/4 cups Great Ocean road shredded tasty cheddar
1 tablespoon water
2 x 210g cans Coles Brand red salmon, drained, skin and bones removed
300g ctn Coles simply less light sour cream
6 eggs
1 tablespoon chopped chives, plus 1 tablespoon extra
Zest and juice of 1 lemon, plus extra wedges to serve
100g baby rocket leaves
1 tablespoon extra virgin olive oil

Method

Step 1 Preheat oven to 200C or 180C fan-forced. Grease a 23cm springform pan.
Step 2 Place flour, butter and 3/4 cup cheddar in a food processor. Pulse until mixture resembles breadcrumbs. Add water and pulse to combine. Reserve 1/2 cup of mixture. Press remaining over the base and side of the prepared pan.
Step 3 Sprinkle salmon over pie base. Whisk sour cream, eggs, chives, lemon zest and juice and remaining cheddar in a jug. Pour over salmon. Crumble over reserved mixture.
Step 4 Bake for 40-45 mins or until firm and golden. Stand in pan for 10 mins before cutting into wedges. Toss rocket and extra chives with the oil, then serve with the pie and extra lemon wedges.

Cheesy salmon pie

How to make Cheesy salmon pie

Ingredients

Method