Salmon Pie

Salmon Pie

Salmon Pie


24 ounces canned Salmon, or equivalent, well-drained

2 cups mashed potatoes, salted and peppered to taste

1 large egg

1/2 teaspoon fresh dill, finely chopped

1/4 teaspoon black pepper

pinch garlic powder

2 rolled pie crusts


Preheat oven to 425 degrees. In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined. Assemble as you would any pie. Use fork to flatten the salmon filling in your bottom crust, but do not pack or press too hard. You don't want the pie to be too dense. Vent the top crust. Brush crust lightly with milk before placing pie in the oven. Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown. Cool for 15 minutes before serving.

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