Ingredients for pie filling:
3 large leeks
2 Tbsp. of unsalted butter
1 pound skinless boneless salmon fillet
1/4 cup chopped fresh dill leaves
1 tsp. of freshly grated lime zest
1 1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 Tbsp. water
Directions for pie filling:
Cut green leafy part and tip of the leeks and discard. Cut leeks crosswise into 1/2-inch-thick slices and wash leeks well under cold water.
Drain and pat leeks dry.
In a large skillet, cook leeks in butter over medium heat, stirring, until tender (about 10-12 minutes).
Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
Ingredients for pie dough:
2 1/4 cups (560 ml) unbleached all-purpose flour
1/4 teaspoon (1 ml) salt
3/4 cup (180ml) cold unsalted butter, diced
1 egg whisked for egg wash
1 muffin pan (6)
Directions for pie dough:
In a large bowl, combine the flour and salt. Blend the butter into the flour with a pastry blender or with two knives to get a grainy texture where you can find small pieces of butter the size of peas.
Add the water, lifting and turning the mixture with a spatula to prevent spots from becoming wetter than others.
Add water, as needed, a spoonful at a time, just until the mixture holds when pressed between the fingers.
This amount of ingredients will give you two discs (1 disc=6 mini pies)
Cover with plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface.
Cut the rolled dough into 6 equal square.
Grease your muffin pan and insert 1 dough square into each hole.
Ingredients for Béchamel sauce:
2 tbsp (30 ml) butter
2 tbsp (30 ml) flour
1 cup (250 ml) milk
Salt and pepper
Directions for Béchamel sauce:
In a small saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 minute.
Whisk in the milk and cook until the sauce thickens. Season with salt and pepper.
Assembly and Baking directions for the mini pies:
Preheat oven to 400°F.
Now that each muffin pan hole is covered with a square of dough, put a little bit of the salmon-leek filling at the bottom.
Then, put a tablespoon of Béchamel sauce and cover with more of the salmon-leek filling until it reaches the top.
Repeat process to fill the entire muffin pan.
With a sharp knife trim edges of dough to make a nice finish.
Brush edges of pastry evenly with some egg wash.
Bake mini pies in middle of oven until pastry is golden brown, about 20-25 minutes.
Serve pies warm.