Salmon Bagel Sheet Pie

Everyone's favourite bagel, as a PIE. This one's got picnic season written all over it.

10 minutes prep

30 minutes cook

Serves 8

Nell Carter

Ingredients

Cream cheese:

400gfull fat cream cheese

1 tbspcapers

1 tbspfresh dill, finely chopped

1 lemonzested

1 tbspchives, finely chopped

1 tspeverything bagel seasoning

salt, to taste

black pepper, to taste

Everything bagel seasoning

3 tspwhite sesame seeds

1 tspblack sesame seeds

1 tsppoppy seeds

2 tspgarlic granules

2 tsponion granules

1 tspflakey sea salt

Salmon sheet pie:

2salmon fillets, thinly sliced lengthways

2 pre-rolled puff pastry sheets

handfulfresh dill

1 egg

2 tbspeverything bagel seasoning

pink pickled onions (optional)

All the joy of a salmon and cream cheese bagel, repackaged in golden, flaky puff pastry. Delicious hot or cold, this sheet pie makes the perfect picnic centrepiece or easy lunch to slice and share.

Method

Preheat the oven to 200°C fan. Line a baking tray with a sheet of pre-rolled puff pastry and blind bake until lightly golden.

Meanwhile, mix the cream cheese filling and season to taste. If using everything bagel seasoning, go easy on the salt — there's plenty in there already.

Once the pastry base has cooled slightly, spread over the cream cheese mixture, leaving a couple of centimetres clear around the edges. Layer over the salmon slices, then scatter with everything bagel seasoning, fresh dill, and pink pickled onions (or raw red onion if you prefer).

Lay a second sheet of pastry on top and use a fork to crimp the edges and seal. Score the top into 8 equal portions and make a couple of diagonal slits in each section to let steam escape. Sprinkle over a little more bagel seasoning.

Bake for 15–20 minutes, until golden and piping hot throughout.

Serve warm, or let it cool completely and pack it up for lunch or a picnic.