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Layered
Salmon & Egg Pie
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| 1 | 22 cm (9-inch) pie crust (top and bottom), unbaked |  |
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| 2 | medium onions, chopped | |||
| 30 mL (2 tbsp) | cooking oil | |||
| 125 mL (1/2 cup) | bread crumbs | |||
| 75 mL (1/3 cup) | Parmesan cheese, grated | |||
| 1,220 g (7 oz) can | salmon, drained and flaked | |||
| 5 | hard-cooked eggs, sliced | |||
| 75 mL (1/3 cup) | fresh dill, chopped | |||
| 175 mL (3/4 cup) | sour cream | |||
| Glaze (optional): | ||||
| 1 | egg yolk | |||
| 15 mL (1 tbsp) | milk or water | |||
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Preheat oven to 190º C (375º F). Line a baking sheet with parchment paper. Sauté onion in oil in frying pan until tender. Combine bread crumbs and cheese. Roll out slightly less than half of pastry to a 18 cm x 23 cm (7”x9”) rectangle. Place on parchment paper- lined baking sheet. Assemble filling on top as follows, leaving a 2.5 cm/1” border around edge: half of onions, all of salmon, egg and dill, then remaining onions and crumbs. Spread sour cream on top. Roll remaining pastry to a 25 cm x 30 cm (10” x 12”) rectangle. Fit over filling. Seal edges well and tuck top pastry under bottom edge and flute. Glaze:
Bake
in centre of preheated oven for 50-60 minutes, or until golden. Let
stand 10 minutes before slicing. Delicious served hot or cold. |
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| Makes: 6 servings. | ||||
| Preparation: 45 minutes. Baking: 60 minutes. Standing: 10 minutes. | ||||
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