Rustic Salmon Pie

Derf's Note:

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.)

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

Pastry

• 1 ½ cups all-purpose flour
• ½ cup cold cubed butter
• ½ teaspoon salt
• 1 egg (or 1/4 cup liquid eggs, well shaken)
• 1 teaspoon lemon juice

Filling

• ½ 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
• ¼ 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
• ½ teaspoon salt (I used seasalt)
• ½ teaspoon pepper , freshly ground or
• 2 -3 dashes hot sauce (optional)

Directions:

1. Pastry:.
2. 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).
3. 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.
4. 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.
5. Filling:.
6. Measure 1 tablespoon of cream and reserve.
7. 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.
8. 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.

Reviews

[Boomette]

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

[Laurie H.]

Just wonderful. Made it for Christmas Eve dinner for my husband, his mom and her mother, and all loved it. I used 1lb of fresh salmon, pan-sauteed with a little butter and salt. Used milk instead of cream ... NO need for that extra fat. And if you can let it rest for 5-10mins before serving it firms up -- but not essential. This was only the second pie crust I've made in my life and it was EASY. Thanks so much!!

[Messy44]

Wow. This was wonderful. Made this for the Derf-a-thon. I made it with fresh salmon that my husband caught (we have a freezer full!). Also used regular yellow onion in place of green and fat free evaporated milk in place of the cream (reduced amount by 2 tbsp). The crust was flaky and light, the filling was set and came out nice and firm so the pieces held together nicely when placed on plates. Nice mild salmon flavor and please do use swiss if you can, it makes this dish, in my opinion. Very filling! Excellent recipe and easy directions. Great cold weather recipe for guests! Will make again and again. THANKS DERF!