Grandmas Salmon Pie With Egg Sauce Recipes

SALMON PIE WITH EGG SAUCE

Steps:

• FOR PIE:.
• Melt olive oil, saute the onions until tender.
• Peel potatoes and cook in salted water until tender, mash them up.
• Flake salmon with liquids, incorporate with the mashed potatoes and cooked onions.
• Add salt and pepper to taste.
• Place first pie shell in bottom of pie plate.
• Put potatoe salmon mixture.
• Place second pie shell on top, make incisions on top for steam.
• Beat egg, brush egg mixture all over pie. This will create a nice golden crust.
• Cook at 400o for 30 minutes.
• SAUCE:.
• Boil eggs in water for approximately 10 minutes. Remove shells, cut eggs in thin slices, put aside.
• Heat 2 cups of milk, reserve.
• In a heavy based saucepan, melt butter, whisk in flour and cook, stirring until the flour is foaming but not browned, about 1 minute.
• Off heat, add warm milk, whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• Season with salt and pepper and nutmeg.
• Gentlly add sliced eggs, simmer slowly for 1-2 minutes.
• Slice salmon pie and serve with a generous amount of egg sauce on top.

GRANDMAS SALMON PIE /WITH EGG SAUCE

Steps:

• 1.-clean salmon and flake in bowl
• 2.-add boiled potatoes and onions and mix
• 3.-add enough reservered juice to make filling smooth but
• not runny.
• 4-put in prepared crust and bake at 350 for 35 minute.
• in the meantime boil your eggs and let them cool.
• to make whie sauce:.
• 1-melt butter.
• 2- add flour and sal and pepper til it makes a paste.
• 3-add milk and stir til it thickens-
• 4-remove from heat and add eggs to serve over pie.

SALMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
• In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
• Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
• Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

NEW ENGLAND SALMON PIE

Steps:

• In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.