Pâte Au Saumon (Potato Salmon Pie)
Vicki Butts (lazyme)
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- 2 c
- canned salmon
- 3 c
- mashed potatoes
- 1/2 c
- onions, finely chopped
- 3 Tbsp
- 1/2 tsp
- 1/4 tsp
- savory, optional
- pie dough for two crusts (homemade or purchased)
1Drain salmon broth from can. Bone and clean salmon; break into small pieces.
2Saute onions in butter until transparent; set aside.
3In medium bowl, mix mashed potatoes, salmon, cooked onions and seasoning. Cool to room temperature.
4While mixture is cooling, prepare pie dough.
5Transfer potato salmon mixture to pie shell. Brush edge of dough with egg wash and cover with top crust.
6Seal edges and brush pie with egg wash. Don't brush edges; it will brown too much during the baking. Cut slits and cook at 400F (220C) for about 25 minutes until crust is golden brown.
7Serve with green salad and pickles.