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My Mom’s Salmon Pie Recipe

My Mom’s Salmon Pie
Source: Clover Leaf

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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 tspdried thyme (optional)
  • salt and pepper, to taste
  • 1 boxTwo-crust pie (top and bottom), refrigerated and uncooked
PREP TIME
10m
COOK TIME
55m
TOTAL TIME
1h5m
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.

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.

Dinner

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A recipe from Clover Leaf

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