Country Salmon Pie
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Parmesan crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¾ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
water
(more as needed) |
|
| Filling | |||
| 15 ½ | ounces |
salmon
(1 large can) |
|
| 1 | each |
onions
large-sized, diced |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
sour cream
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
gruyere cheese
|
*
|
| 1 | teaspoon |
dill weed
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Parmesan crust | |||
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
vegetable shortening
|
*
|
| 45 | ml |
water
(more as needed) |
|
| Filling | |||
| 448 | ml/g |
salmon
(1 large can) |
|
| 1 | each |
onions
large-sized, diced |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
sour cream
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
gruyere cheese
|
*
|
| 5 | ml |
dill weed
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Make parmesan crust: combine flour and parmesan cheese.
Cut in shortening until mixture resembles size of small peas.
Sprinkle with about 2 tablespoons of water. Form into a dough, adding more water as needed.
Press into an 8-inch springform pan. Bake at 375℉ (190℃) F for 10 minutes.
Make filling: Sauté onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended.
Drain salmon and break into bite-size pieces.
Stir into sour cream mixture along with vegetables, about 1 cup gruyere, crumbled dill weed and salt.
Pour into baked crust; top with remaining gruyere.
Bake at 375 degree F oven for 65 to 70 minutes.
Cool 15 minutes in pan.
Remove sides of pan and serve.
