Salmon & potato pie

Yield: 4 Servings

Measure Ingredient
1 pack (11oz) Pastry mix
2 pounds Potatoes [peeled, sliced]
4 larges Carrots [peeled, sliced]
3 mediums Onions [sliced]
2 tablespoons Butter
¼ cup Butter
⅓ cup Flour
⅛ teaspoon Paprika
1½ teaspoon Salt
¼ teaspoon Pepper
2 cups Milk
1 pounds Cooked or canned salmon
2 tablespoons Butter
1 Egg yolk
1 tablespoon Water

FROM CHEF FREDDY'S

1) Prepare pastry mix using package directions... Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" circles from remaining pastry and set aside... 2) Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain... Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, paprika, salt and pepper... Blend in the milk and simmer over med. heat until thickened and smooth, stirring constantly... 4) Layer the potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking dish... Dot the top with 2 tb butterand top with the pastry sealing the edges and brush with a mix of the egg yolk and water... 5) Cut the pastry circles in half and arrange on top of pie... Bake in a 350ø oven for 30 to 40 min. until crust is brown and serve as a main dish... >>> Per Serving <<< Cal.

592, prot. 19⅕ gm, Carbo. 60⅗ gm, Tot Fat 30.9 gm, Choles. 107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.

From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission by Fred Goslin on Cyberealm Bbs (315) 786-1120

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