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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire Ingredients:
3-1/2 cups warm mashed potatoes (without added milk and butter) |
1 medium onion, finely chopped |
1/3 cup milk |
1/2 teaspoon celery seed |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
2 tablespoons minced fresh parsley |
pastry for double-crust pie (9 inches) |
1 egg |
1 tablespoon water |
Directions:
1. In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.
2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers. Yield: 6-8 servings.
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