Salmon spinach pie

Yield: 4 servings

Measure Ingredient
12 ounces Salmon; steamed
1 pounds Frozen chopped spinach; cook
2½ cup Bechamel sauce
2 \N Hard-boiled eggs
1 tablespoon Chopped parsley
1 teaspoon Dill
\N \N Salt
\N \N Fresh ground black pepper
8 ounces Puff pastry; thawed, if froz ---for glazing-----
½ \N Beaten

Cook the frozen spinach in a little salted water as directed on the package. If using fresh spinach you will need to cook approximately 2 pounds.

Drain well and line the bottom of a buttered pie plate.

Mix the cooked, boned and skinned salmon with the bechamel sauce and chopped hard-boiled eggs. Mix in the dill and parsley and pour the mixture on top of the spinach.

Roll out the puff pastry 2 inches larger than the pie plate. Cut a 1 inch wide strip from the outer edge of the pastry. Brush the rim of the plate with water and fit the pastry strip around. Lift the remaining piece of pastry over the rolling pin and transfer to the pie plate. Press the edges together and trim with a sharp knife held at an angle away from the dish.

To seal the edges firmly together hold the knife horizontally towards the pie plate and make a series of shallow cuts round the edge. Flute the edges with the thumb and forefinger and pull in the flutes with the back of a knife.

To make decorative leaves for a savory pastry pie, cut remaining pastry into 1½ inch strips using the rolling pin or ruler as a guide. Every 2½ inches cut the strips at an angle to make diamond shapes. Press lines on the diamonds to make the veins of the leaves.

Make a hole in the middle of the pie by making a cross with a knife and fold back each part, arrange the leaves in a decorative pattern around the middle and brush with beaten egg.

Bake in a pre-heated 425 oven until pastry is well risen and golden brown - approximately 30 minutes. Cover with foil or waxed grease-proof paper if pastry shows any sign of browning too much.

Serves 4.

(Adapted from a recipe from "Classic Fish Dishes" by Myra Street.

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