Mini Salmon and Kabocha Squash Pot Pies
Recipe and Photography by Lily Morello of @LilyBubbleTea
Ingredients
6 tablespoons butter, divided
2 cups kabocha squash, peeled and cut into 1-inch cubes
1/2 small yellow onion, diced
2 stalks celery, cut into 1/2-inch pieces
4 cloves garlic, minced
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons flour, plus extra for dusting
1 cup clam juice (or chicken or vegetable broth)
2 bay leaves
1 cup canned corn, drained
2 teaspoons dijon mustard
3/4 cup heavy cream
8 oz Kvarøy Arctic Salmon, skin removed, cut into 1-inch cubes
1 tablespoon tarragon, leaves picked
2 teaspoons lemon thyme, leaves picked
1 9-inch refrigerated pie dough sheets
1 egg yolk, beaten
DIRECTIONS
In a soup pot or Dutch oven, combine 1 tablespoon butter and the kabocha squash over low heat. Cook, stirring occasionally, until the squash becomes slightly tender and can be easily pierced with a knife, about 8–10 minutes. Remove squash and set aside. (Alternatively, you can steam the squash in the microwave: Place squash in a microwave-safe bowl in a single layer and cover completely with wet paper towel. Microwave on high for 2 minutes or until it can be easily pierced with a knife.)
Turn heat up to medium-high and add the remaining butter. When the butter is melted, add the onion and celery and sauté with a wooden spoon until the onion starts to become translucent. Add the garlic, pre-cooked kabocha squash, kosher salt, and black pepper. Cook, stirring often, until the garlic is golden and the celery starts to soften, about 3–5 minutes. Sprinkle in flour and stir to coat the vegetables; cook until the flour at the bottom of the pot starts to brown, about 2 minutes.
Turn heat down to medium and gradually stir in the clam juice, while scraping up the flour from the bottom of the pot and making sure it incorporates with the liquid without clumping. Add bay leaves. Stir in corn and mustard. Add heavy cream. Simmer for about 5 minutes, or until celery and squash have reached the desired tenderness. Mixture should be thick, not runny. Remove bay leaves. Check for seasoning and add additional salt and pepper to taste.
Gently fold in Kvarøy Arctic Salmon pieces, tarragon, and thyme and shut off the heat. Divide mixture between 2 two-cup oven-safe soup vessels (such as crocks or ramekins). Set aside to cool.
In the meantime, prepare the pie crusts. Unroll pie dough onto a lightly floured surface and roll out to about 1/8-inch thick. Cut out dough into rounds that are about 1–2 inches larger than the diameter of your soup vessels. If desired, use pie dough scraps to create decorations. Chill pie lids (and any decorations) separately in the fridge until ready to assemble.
Preheat oven to 450°F.
When filling is cooled to about room temperature, place soup vessels on a baking tray. Place pie dough lids on top and crimp down the edges as desired. Use egg yolk to affix any decorations, if using. Brush a thin layer of egg yolk evenly over the pie dough. Cut a few slits into the pie dough with a sharp knife to allow steam to vent. Place tray in the oven and bake for 20–25 minutes or until the crust is golden brown and the filling is bubbling inside. Enjoy carefully; contents will be very hot!