Prep 30 mins
Cook 40 mins
This is my favorite savory salmon pie; impressive enough to serve guests but tastes like comfort-food. It's quite different from other salmon pies and even my non-salmon-eater-husband likes it. :-)
- 1 (9 inch) pastry for double-crust pie (top and bottom crust)
- 12 ounces salmon, cooked or canned
- 2⁄3 cup broccoli, chopped and cooked
- 2 eggs, hard-boiled and sliced thinly
- 1⁄3 cup celery, finely chopped
- 1⁄4 cup scallion, thinly sliced
- 1⁄2 teaspoon dried dill
- 1⁄8 teaspoon pepper
- 1 cup mayonnaise
- 1 cup swiss cheese, shredded and divided
- In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
- Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
- Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
- Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
- Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.
I liked this... the salmon, egg, broccoli, scallions etc made for a nice mix of tastes. I did however have a problem with the pastry, I couldn't be bothered to make my own today and shop bought stuff in NL comes in small squares which need to be pieced together.. One single sheet didn't cover the bottom of my dish, so I used several and had extra bits around the sides.. (normal I thought for a pie with a pastry base and hence side pastry too, yes?) The pieces at the sides all started to keel over when it was baking alone in the oven... I squeezed the layers in around the half baked pastry the best I could but it got a little messy at that point, then I put some pastry in for the top and of course couldn't seal together the half baked pastry with the unbaked. Having said that, the bottom was wonderfully cooked, ABSOLUTELY NO soggy pastry here! but next time I will either bake the lot in non-prebaked pastry OR make certain that the prebaked part doen't go up the sides of the dish. Please see my rating system: 4 stars for a tasty recipe that I will be pleased to make again. Thanks!