Rustic Salmon Pie

19
Ingredients

20m
Prep Time

50m
Cook Time

1h 10m
Ready In

Recipe: #3091

November 26, 2011

Categories: Desserts, Salmon, British, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Easter, Fathers Day July 4th, Labor Day, New Years, Picnic, Romantic Dinner, St Patricks Day, Thanksgiving, Oven Bake, Pies, Salmon Dinner, more

recipe by:
Derf

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recipe by:
Derf

"Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is luscious! I used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, I used pink salmon, probably the soceye salmon would look prettier. I'm sure a beef or chicken mix would do well in this pastry too. Taken from on of those pull outs in a magazine years ago."

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Pastry:. Combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. (I don't have a food processor, so I combined it as I would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs).

Step 2

Beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. Preheat oven to 375f degrees.

Step 3

Roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. Remove top piece of parchment and slide the pastry onto a large baking sheet or pie plate.

Step 4

Measure 1 tablespoon of cream and reserve. Stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. Spoon salmon mixture into the centre of the prepared pastry round.

Step 5

Fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.