Salmon Pie Recipe
This Salmon Pie is absolutely delicious ! Try this fish pie with an abundance of vegetab les for your next meal. If you want to know more about this salmon pie, please let me know.
Ingredients
4 tablespoons butter or margarine
3 medium-sized potatoes , peeled and cut into 1/2 inch chunks
2 medium-sized carrots, sliced
1 large onion, cut into 8 wedges
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill weed
2 cups milk
1 15 1/2-ounce can salmon, drained and separated into bite-sized chunks
1 cup frozen peas
1/2 10- to 11-ounce package piecrust mix
1 egg yolk
1 teaspoon water
Directions
1. In 3-quart saucepan over medium heat, in hot butter or margarine, cook potatoes, carrots, and onion until almost tender, stirring frequently.
2. Stir in flour, salt, pepper, and dill until blended; cook 1 minute. Gradually stir in milk, and cook, stirring constantly, until mixture thickens slightly and boils. Gently stir in salmon and frozen peas. Spoon mixture into 2-quart round casserole; set aside.
3. Preheat oven to 375°F. Prepare piecrust mix for 1-crust pie as label directs.
4. On lightly floured surface with floured rolling pin, roll pastry into a circle about 1 1/2 inches larger all around than top of casserole. Place pastry loosely over salmon mixture. With kitchen shears, trim pastry edge, leaving 1-inch overhang. Fold overhang under and press gently all around casserole rim to make a stand-up edge. With tip of knife, cut several slits in pastry top. In cup, mix egg yolk with water. Brush crust with egg-yolk mixture. If you like, reroll scraps and cut out designs to decorate top of pie; brush cutouts with yolk mixture. Bake pie 30 to 35 minutes, until golden and hot.
2. Stir in flour, salt, pepper, and dill until blended; cook 1 minute. Gradually stir in milk, and cook, stirring constantly, until mixture thickens slightly and boils. Gently stir in salmon and frozen peas. Spoon mixture into 2-quart round casserole; set aside.
3. Preheat oven to 375°F. Prepare piecrust mix for 1-crust pie as label directs.
4. On lightly floured surface with floured rolling pin, roll pastry into a circle about 1 1/2 inches larger all around than top of casserole. Place pastry loosely over salmon mixture. With kitchen shears, trim pastry edge, leaving 1-inch overhang. Fold overhang under and press gently all around casserole rim to make a stand-up edge. With tip of knife, cut several slits in pastry top. In cup, mix egg yolk with water. Brush crust with egg-yolk mixture. If you like, reroll scraps and cut out designs to decorate top of pie; brush cutouts with yolk mixture. Bake pie 30 to 35 minutes, until golden and hot.
