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Explore Curried Egg and Smoked Salmon Pie with @AustralianEggs with 976,300 views, 17,365 likes, and 158 comments. Experience the impact of this video content that has captured audience attention.

I think it's good to have a substantial dish when prepping for a picnic, and for me cold pies are where it's at. This pie is inspired by the classic New Zealand bacon and egg pie, but I've added in a curried egg filling as well as whole eggs and switched out the bacon for salmon. It's easy to cook and it keeps well so you can prep it ahead of time. This recipe was created in partnership with @AustralianEggs to bring you some fresh egg recipe ideas to enjoy outdoors during the Aussie summer. #AustralianEggs #AussieAlfresco #Pie #recipe Ingredients 2 tbsp ghee 2 red onions, finely chopped 4 cloves garlic, finely grated 3cm piece fresh ginger, finely grated 2 tsp curry powder 150g baby spinach 11 eggs ½ bunch parsley, finely chopped 125ml cream (½ cup) 150g hot smoked salmon, flaked 375g frozen shortcrust pastry, thawed 375g frozen puff pastry, thawed Method Step 1: Cook the base Heat the ghee in a large deep frying pan over medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds. Then add the onions, season with salt and cook, stirring for 2-3 minutes, until softened. Sprinkle over the curry powder and cook, stirring for 1 minute, until aromatic. Add spinach and gently stir until wilted. Remove from the heat and transfer to a tray to cool. Step 2: Mix the filling Whisk 4 of the eggs in a large bowl with the cream and parsley until well combined, season with salt and pepper. Stir in the cooled curried onion and spinach mixture. Step 3: Build the pie Lightly grease a 22cm round springform pan. Cut 1 round from the shortcrust pastry for the base, and 1 round from the puff pastry for the top. Cut the remaining shortcrust pastry trimmings to fit the sides of the tin and line the base then the sides. Press at the joins to seal. Prick the base several times with a fork. Gently crack 6 eggs into a shallow bowl, taking care not to break the yolks. Pour this into the base of the pie. Season with salt. Place the salmon in between egg yolks, then gently spoon over the curry egg mixture. Cover with the pastry lid and crimp the side pastry over the top and pinch to seal. Beat the remaining egg in a small bowl and brush the top of the pie with egg wash. Sprinkle over some sea salt. Step 4: Bake Preheat the oven to 180°C fan forced (355°F). Bake the pie for 40 minutes. Reduce the oven temperature to 160°C fan forced (320°F) and cook for a further 15 minutes, until deep golden on top. Place the pie on a wire rack to cool completely in the tin. Slice the pie into wedges to serve.

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