Slice the onion and leek into very small pieces. Heat the oil in a pan and sauté the onion with the leek.
Meanwhile, in a pot, steam the broccoli until it is tender, and add it to the sautéed onion and leek. Next, add the thyme and then the salmon to the pan.
Once the salmon is sealed, add the flour and mix everything well. It is important to let 2 or 3 minutes pass so that the flour cooks and loses the flavor of raw flour.
After this time, add the single cream and fish stock to the pan and cook on a medium heat until thick. Meanwhile, preheat the oven from the top and bottom to 175ºC.
For this recipe, you will need a 20 or 22cm diameter round mold suitable for the oven. Grease it with olive oil and line it with a sheet of pastry.
The next step is to fill the mold with the salmon and vegetable mixture from the pan. Use the second sheet of pastry to cover the mixture and roll the edges inward.
Bead the egg, and using a silicone brush spread it over the pie.
Bake the salmon and vegetable pie in the middle of the oven for 30 or 40 minutes.
Once you see it is golden, take it out of the oven and let it rest for at least 1 hour before serving.