Dinner ideas

Ocean trout, spinach and mustard hand pies

Try these litle individual hand held pies filled with fresh trout and a tangy mustard sauce.

While we all love a slice of pie, hand-held is a much more convenient. Enjoy delicious filling surrounded by flaky, buttery crust.

We’ve filled these with ocean trout, spinach and a tangy mustard-based sauce to create these delightful individual pies that are a little like mini ocean trout wellingtons.

Looking for more hand pie recipes?



1.Bring a medium saucepan of salted water to the boil. Add spinach; blanch for 1 minute. Drain well; immediately place in iced water until cold. Drain; squeeze out excess moisture. Pat very dry with paper towel. Finely chop spinach; place in a medium bowl.
2.Combine mustard, aïoli, rind, honey and herbs in a small bowl. Add 2 tablespoons to spinach mixture.
3.Preheat oven to 220°C/425°F. Line a large oven tray with baking paper.
4.Lay a piece of trout on one side of each pastry piece; top each with a quarter of the spinach mixture. Fold over pastry and seal edges, turning the ends over. Cut three slits across top of pastry to allow steam to escape; brush with egg wash.
5.Place ocean trout parcels on lined oven tray. Bake for 25 minutes or until pastry is golden and puffed.
6.Serve hand pies with remaining mustard herb mayonnaise.

Use skinless salmon fillets instead of ocean trout fillets, if preferred.


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