FROM CHEF FREDDY’S
1 pk (11oz) Pastry mix 1 1/2 ts Salt
2 lb Potatoes [peeled, sliced] 1/4 ts Pepper
4 lg Carrots [peeled, sliced] 2 c Milk
3 md Onions [sliced] 1 lb Cooked or canned salmon
2 tb Butter 2 tb Butter
1/4 c Butter 1 Egg yolk
1/3 c Flour 1 tb Water
1/8 ts Paprika
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 350? oven for 30 to 40 min. until
crust is brown and serve as a main dish… Per Serving Cal.
592, prot. 19.2 gm, Carbo. 60.6 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
Yields
4 servings