Salmon Or Tuna Pie Recipes

BAKED TUNA OR SALMON PIE

Steps:

• Heat oven to 425. Miz potatoe, onion, bellpepper, milk, salt and pepper then spread in pastry lined pie pan. Place tuna then cheese over mixture. Cover with top crust. Make slits for steam. Bake 35-40 minutes. Cut in wedges and serve with cheese sauce or partially thinned cream of tomatoe or cream of mushroom soup.

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.

SALMON AND POTATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
• Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
• Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

TOMATO AND TUNA PIE

Steps:

• Sprinkle tuna, tomato and cheese evenly in a buttered pie plate.
• Blend the remaining ingredients on high for 15 seconds.
• Pour over mixture in pie plate.
• Bake 30 to 35 at 400 F.
• Let stand 10 minutes before serving.

SALMON (OR TUNA) PARMESAN PIE

Steps:

• Preheat oven to 375.
• Make parmesan crust: Combine flour and parmesan cheese.
• Cut in shortening until mixture resembles size of small peas.
• Sprinkle with about 2 T water.
• Form into a dough, adding more water as needed.
• Press into an 8- or 9-inch springform pan.
• Bake at 375 for 10 minutes.
• Make filling: Saute onion and garlic in butter until onion is soft.
• Beat sour cream and eggs until blended.
• Drain salmon and break into bite-size pieces (if canned).
• Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
• Pour into baked crust; top with remaining gruyere.
• Bake at 375 for 65 to 70 minutes.
• Cool 15 minutes in pan.
• Remove sides of pan and serve.