My Mom’s Salmon Pie Recipe

Ingredients

2 cans (213 g)Clover Leaf Wild Pacific Pink or Sockeye Salmon (or 1 can of 418g)
2 cups (500 ml)mashed potatoes
1egg
3 tbsp (50 ml)chopped onion
1 clovegarlic, minced
1 tbsp (15 ml)butter
1 tspdried thyme (optional)
salt and pepper, to taste
1 boxTwo-crust pie (top and bottom), refrigerated and uncooked

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD 4

Preheat oven to 220C (425F).
Thoroughly mix the salmon with mashed potatoes and egg.
Sauté onions and garlic in butter. Add thyme (optional), salt and pepper to taste. Stir this into salmon mixture.
Ease the pie crust dough into the pie plate without stretching it. Pour in the mixture, evenly. Cover with second crust. Seal the two crusts together by pinching the edges. Make slits on top crust.
Bake for 10 minutes. Reduce temperature to 180C (350F) and bake for additional 30 minutes.
Remove from oven, cut and serve hot, with mixed greens if preferred.

Tip:

For a nice golden crust, brush with a little milk or a mixture of beaten egg with 1 tablespoon of water, before baking.
This recipe could be frozen either before baking or after, to serve at a later date. Can be stored in freezer up to 3 months.
Follow step 5 to bake the pie from frozen for an additional 20 minutes.
Sauce suggestions would be a mushroom sauce (heat a mixture of a can of cream of mushroom and half a can of water), or simply ketchup.