Salmon & Potato Pie

Directions

Prepare pastry mix using package directions.

Roll onto floured surface, cut out circle to fit top of 2quart baking dish , then cut three 2 inch circles from remaining pastry and set aside.

Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 minutes and drain.

Sauté the onion in 2 tablespoons butter in a skillet for 5 minutes until golden brown.

Melt butter in small saucepan and stir in the flour, paprika, salt and pepper.

Blend in the milk and simmer over medium heat until thickened and smooth, stirring constantly.

Layer the potatoes/carrots, salmon, and white sauce (1 at a time) in a greased baking dish.

Dot the top with 2 tablespoons butter and top with the pastry sealing the edges and brush with a mix of the egg yolk and water.

Cut the pastry circles in half and arrange on top of pie.

Bake in a 350℉ (180℃) F oven for 30 to 40 minutes until crust is brown and serve as a main dish.