I’ve made pies in various pie dishes, but a spring-form cake tin is by far the most successful.
For this pie I used Maggie Beer’s wonderful recipe for sour cream pastry although I used light sour cream. You’ll find the recipe here. For the filling, I fried a large sliced onion and 2 diced cloves of garlic in olive oil then sprinkled in a little flour. After cooking for a few minutes, I added some sliced celeriac (a small one or half a large one), ½ a cup or more of fish stock and salt, pepper and ground fennel to season. When the pastry was rolled and in the tin, I placed a layer of smoked salmon on the bottom, then the celeriac filling and another layer of smoked salmon before covering with pastry. The pie was baked in a moderate oven for 45 minutes.
michelle picker cooks 