CHEESY SALMON PIE

CHEESY SALMON PIE

INGREDIENTS 1 3/4 cups self-raising flour 125g butter, chopped 1 1/4 cups Great Ocean road shredded tasty cheddar 1 tablespoon water 2 x 210g cans Coles Brand red salmon, drained, skin and bones removed 300g ctn Coles simply less light sour cream 6 eggs 1 tablespoon chopped chives, plus 1 tablespoon extra Zest and juice of 1 lemon, plus extra wedges to serve 100g baby rocket leaves 1 tablespoon extra virgin olive oil

HOW TO MAKE 1.Preheat oven to 200C or 180C fan-forced. Grease a 23cm springform pan. 2.Place flour, butter and 3/4 cup cheddar in a food processor. Pulse until mixture resembles breadcrumbs. Add water and pulse to combine. Reserve 1/2 cup of mixture. Press remaining over the base and side of the prepared pan. 3.Sprinkle salmon over pie base. Whisk sour cream, eggs, chives, lemon zest and juice and remaining cheddar in a jug. Pour over salmon. Crumble over reserved mixture. 4.Bake for 40-45 mins or until firm and golden. Stand in pan for 10 mins before cutting into wedges. Toss rocket and extra chives with the oil, then serve with the pie and extra lemon wedges.