Prep 15 mins
Cook 50 mins
Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is lushious! 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 sockeye would have looked prettier. I'm sure a meat/chicken filling would work beautifully too. (from one of those little bakefest books, pullout from a magazine.)
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cold cubed butter
- 1⁄2 teaspoon salt
- 1 egg (or 1/4 cup liquid eggs, well shaken)
- 1 teaspoon lemon juice
- 1⁄2 cup whipping cream, 35% (I'm sure milk would work also)
- 1 cup mashed potatoes, cooked
- 2 (213 g) cans sockeye salmon, skin and bones removed
- 1 cup swiss cheese, shredded
- 1⁄4 cup green onion, finely chopped
- 1 egg, beaten (or 1/4 cup liquid eggs, well shaken)
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 garlic clove, smashed
- 1⁄2 teaspoon salt (I used seasalt)
- 1⁄2 teaspoon pepper, freshly ground or
- 2 -3 dashes hot sauce (optional)
- 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).
- 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.
- 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.
- 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.
- 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.
Sooooo tasty! And the flavors were even better the next day: best leftovers ever! I used fresh salmon (canned salmon is a travesty!) and this was a beautiful, hearty dish. I do think it could be jazzed up a bit; I made a cream of mushroom soup as an accompaniment, and the pie tasted even better with a few spoonfuls of soup drizzled over it like gravy, and more cheese added on top. Next time I make this, I'll add lots of mushrooms; a few vegetables might be nice too. One point with the recipe: it said to chill the pastry dough. I did so and the result was hard and dry and very difficult to work with, although it tasted very good in the end.
My first time doing a salmon pie. The pastry is very easy to do and has a great taste. For the filling, I kept the liquid of salmon and used less milk. I added more mashed potatoes (maybe 1 more cup). Instead of swiss cheese, I used reduced cheddar. I used the green onion. I roasted a small onion and more green onion and added that to the mixture. It is so good. A great recipe I'll do again for sure. Thanks Derf :D Made for Cookbook tag