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Salmon-Cheese Pie |
Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Salmon-Cheese Pie recipe on the web!!
Pastry for 10-inch Double Crust Pie
_ egg white lightly beaten
_ 15 1/2-ounce can red salmon drain, skin, bone, and flake (reserve liquid)
___ cup celery sliced
___ cup green onions sliced
___ cup green bell peppers sliced
_ tablespoons butter or margarine
_ tablespoons flour
_ 1/2 cups liquid (salmon liquid plus milk)
_ teaspoon dill weed dried
___ teaspoon salt
Few drops hot pepper sauce to taste
_ eggs lightly beaten
_ tablespoons sherry
___ cup sharp cheddar cheese grated
Roll out half of the pastry; fit into pan and brush with beaten egg white. Reserve remaining egg white. Wrap and refrigerate remaining pastry for top crust. Place salmon in bowl and toss with celery, green onions, and green pepper. Heat butter or margarine in saucepan and stir in flour; cook for 3 minutes, sitrring. Slowly add liquid and stir until thickened. Remove from heat; stir in dill, salt, hot pepper sauce, eggs, sherry, 1/3 cup cheese, and salmon mixture. Brush pastry crust again with reserved egg white; sprinkle with remaining 1/3 cup cheese and top with salmon mixture. Roll remaining pastry dough into a 12-inch round; place over filling and adjust to fit. Seal and flute edges; cut slits for steam to escape. Bake in preheated 425° F oven for 30 minutes or until crust is golden brown. Let cool 10 minutes before cutting.
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