Creamy Fish Pie With Salmon, Egg and Filo Pastry
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Dough
Filling
Method
Dough
- To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, while making the filling
Filling
- Place eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes (medium boiled eggs). Drain and immerse in cold water. Peel and chop into 1cm dice
- Combine chopped eggs, ham, tomatoes, oregano and cheese. Mix well
- To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper
- On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle
- Divide filling into 8 portions, approx. ⅓ cup per portion. Spoon onto one half of each of the dough circles. Fold pastry to enclose filling and pinch edges together
- Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold
Tips & Hints:
- Alternative fillings: Egg, capsicum and grated cheddar or egg, creamed corn, shredded chicken, pizza sauce.
- For convenience, use 2 x 250g ready-made pizza dough balls which can be found in most large supermarkets.
- Eggs should be medium boiled to avoid drying out in calzone.
- Great warm or cold for school in lunch boxes.
- To freeze, wrap cooked calzones individually, label and date and freeze for up to 1 month. Defrost in fridge overnight before placing in lunch boxes.
- To reheat defrosted calzones, microwave on high heat for 35 seconds or place on an oven tray in a 180°C oven for 10 minutes, or until hot.
Dough
- To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, while making the filling
Filling
- Place eggs in a saucepan and cover with water. Bring to the boil and cook for 5 minutes (medium boiled eggs). Drain and immerse in cold water. Peel and chop into 1cm dice
- Combine chopped eggs, ham, tomatoes, oregano and cheese. Mix well
- To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper
- On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle
- Divide filling into 8 portions, approx. ⅓ cup per portion. Spoon onto one half of each of the dough circles. Fold pastry to enclose filling and pinch edges together
- Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold
Tips & Hints:
- Alternative fillings: Egg, capsicum and grated cheddar or egg, creamed corn, shredded chicken, pizza sauce.
- For convenience, use 2 x 250g ready-made pizza dough balls which can be found in most large supermarkets.
- Eggs should be medium boiled to avoid drying out in calzone.
- Great warm or cold for school in lunch boxes.
- To freeze, wrap cooked calzones individually, label and date and freeze for up to 1 month. Defrost in fridge overnight before placing in lunch boxes.
- To reheat defrosted calzones, microwave on high heat for 35 seconds or place on an oven tray in a 180°C oven for 10 minutes, or until hot.
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