Healthy miso salmon individual pot pies (gluten free)
Western dish of potpie meet with a local traditional food of Hokkaido, "Salmon Chan-chan Yaki (鮭のちゃんちゃん焼き) These crunchy gluten free individual pot pies are filled with nice fragrant miso flavored filling and are packed with all the food stuffs of vegetables, salmon and fermented soybean, miso! It is made gluten free, egg free and dairy free and great as lunch, light dinner or even as a snack!
Keyword egg free, fish, gluten free, Japanese inspired, miso
Prep Time 35minutes
Cook Time 35minutes
Total Time 1hour10minutes
Servings 4small potpies
Author Mio
Equipment
oven
Ingredients
Pie crust; (you can make doubled or tripled amount and freeze for later use:)
120gAll purpose gluten free flour - see the recipe note (*1)
1/4tspxanthan gum - omit your flour blend already contains it
pinchsalt
4tbspcoconut oil
2-3tbspcold water - see the recipe note(*2)
mirin to brown the crust
Miso salmon filling;
4small salmon fillets, diced - about 400g
2big clovesgarlic
1/2onion - diced
2.5cupscabbage - diced
1/2mediumcarrot - diced
1cupbok choy - diced
1cupshimeji mushrooms - or other mushrooms, chopped
1tbspcoconut oil - for cooking
2tspcoconut oil - to finish
Mirin - to brush the crust
Miso sauce
2tbspCooking sake (rice wine) - see the recipe note (*3)
2tbspMiso
2tbspmirin
Instructions
Make crust;
Blend flour(s), salt, and xanthan gum, (if using) in a large bowl.Using your fingers, work the coconut oil into the flour until it forms a crumbled texture.Very slowly add the cold water, and combine by hand until the water is absorbed and the dough becomes smooth ball. (about earlobe softness). Be careful not to add too much water otherwise it will get too soft!!
Separate the dough into 4 balls, wrap in plastic wrap, and place in the fridge while woking on the filling.
Make the filling.
Let's make the filling!Sprinkle pinch of salt over salmon evenly and leave for about 5 minutes. Blend all ingredients for miso sauce except for coconut oil.Pat the salmon with cooking paper to remove excess water. (see the recipe note;*4)Sprinkle black pepper and potato flour onto salmon dices.
Heat one table spoon of coconut oil in a pan over medium heat, add salmon and cook until the color of the surface changes.Add garlic and onion, cook until fragrant . Stir in carrot, cabbage, mushroom and bok choy, cover the pan and cook for 3-4 minutes over low-medium heat.
Uncover the pan, pour over the miso sauce mix over the vegetable and salmon, stir and cook with higher heat until the sauce becomes evaporated to get nice consistency for about 1 minutes. Be careful not to let it completely dry and leave some liquid. Finish with 2 teaspoons of coconut oil and stir. (this create really nice harmony of aroma between coconut oil and miso)Divide the filling into each pie pan/ramekin.
Preheat the oven to 200℃ (390°F)
Remove the dough from the refrigerator.Place a ball between two sheet of cling wrap or parchment paper. Using a flat surface of pot, plate or pan, flatten the ball between or roll the ball out.Remove the top piece of parchment paper/cling wrap and flip the dough circle on top of a salmon filling, and remove the other piece of paper/ cling wrap .Repeat the same processes on other dough and the fillings.
Brush the tops of the pot pies with mirin using pastry brush.
Place each potpie on a baking pan and bake for 20-25 minutes or until the crust becomes darker color.
Notes
*1; You can use all purpose gluten free flour blend like this.*2: Make sure to add little by little so that you will not end up adding too much!*3; If you do not have "real" cooking sake (see the description in the The sauce section above), use same amount of mirin for sake or white cooking wine instead. If you use all mirin the end result will be much sweeter. *4; Sprinkling the salt over fish helps removing excess liquid and reducing fishy smell.