Taste of Home
New England Salmon Pie
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 6-8 servings.
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
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3-1/2 cups warm mashed potatoes (without added milk and butter)
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1 medium onion, finely chopped
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1/3 cup milk
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1/2 teaspoon celery seed
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 can (14-3/4 ounces) salmon, drained, bones and skin removed
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2 tablespoons minced fresh parsley
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Pastry for double-crust pie (9 inches)
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1 egg
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1 tablespoon water
Directions
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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.
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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.
Nutrition Facts
1 piece: 409 calories, 19g fat (7g saturated fat), 61mg cholesterol, 662mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 15g protein.
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