Real comfort food from my childhood. This recipe was passed to us from a friend of my mothers. You can use salmon or tuna for this casserole-like dish, or you can even make the filling from chicken. This dish tends to sink if left standing, but will keep longer than a souffle.
- Place large spoonfuls of pastry around the edge of a greased oven proof dish.
- Fill centre with filling and sprinkle with grated cheese.
- Bake in hot oven (230°C) for 30 minutes or until golden brown.
- To make filling, melt butter in saucepan and saute onion until softened.
- Add curry powder and cook gently for a couple of minutes, stirring so it doesn't burn.
- Remove from heat and stir in flour, then blend in milk.
- Return to heat and stir until thickened.
- Empty in the contents of the can of salmon and break up into sauce.
- To make pastry heat water, butter and salt until butter has melted.
- Dump in flour all at once and beat until mixture comes together in a ball.
- Cool slightly then beat in eggs one at a time.
- Finally mix in cheese that has been cut into small cubes.
So Calamity Janet is correct, it was kinda frustrating figuring out the right proportions but after being taken in by its name and reading the recipe I decided it sounded too good to pass up. Very happy I took a crack at it! I tried following the recipe as close as I could but worked on the measurements. So if it would help anyone trying to accomplish making this dish I'll post just the revisions of measurements I used in this recipe.
1 stick of butter
1 cup milk (I have soo much milk I decided to use it instead of water)
2 cups (maybe?) flour. I found 1 cup wasn't enough so kept adding. I probably ended up adding a little less than 3 cups but after trying the end result I would add a little less
1/4 heaping cup cheese
2 tbs butter
1 1/2 cups milk
And the end result is fabulous! It's not fishy at all. My bf doesn't like fish and was initially grossed out to hear I was making something with salmon for dinner but after I made him try it he gave it a 9/10 and told me to keep the recipe, so that definitely says something about how yummy this dish is.
NOTE: this recipe is written in metric and imperial units, AND liquid and weight measures. While I can convert 230 C to 446 F, I find it harder to convert 65g of butter (2.333 oz) when right below I have a dry measure of 1 cup water. Should this not be 8 oz or 250 ml?? I printed out and had my ingredients out to make this recipe when I became discouraged by the mish mash of measurements and gave up :(