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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
- 1 egg
- 3 tbsp (50 ml) chopped onion
- 1 clovegarlic, minced
- 1 tbsp (15 ml) butter
- 1 tsp dried thyme (optional)
- salt and pepper, to taste
- 1 box Two-crust pie (top and bottom), refrigerated and uncooked
| PREP TIME 10m |
COOK TIME 45m |
TOTAL TIME 55m |
YIELD 4 servings |
|---|
Instructions
- 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.
A recipe from Clover Leaf
2021-03-04
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