Salmon and Potato Pie Recipe

Preheat the oven to 375°F (190°C).

In a large pot, boil the diced potatoes until fork-tender. Drain and set aside.

In a separate pan, melt the butter over medium heat. Add the onions, carrots, and garlic. Cook until the vegetables are softened.

Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.

Add the cooked potatoes, salmon, dill, salt, and black pepper. Gently stir to combine.

Transfer the mixture into a greased baking dish.

Roll out the puff pastry and place it on top of the filling. Trim any excess pastry and crimp the edges.

Brush the pastry with the beaten egg to create a golden crust.

Bake in the preheated oven for 30-40 minutes, or until the pastry is crispy and golden.

Allow the pie to cool for a few minutes before serving.