-FROM CHEF FREDDY’S-
1 pk (11oz) Pastry mix
2 lb Potatoes [peeled, sliced] 4 lg Carrots [peeled, sliced] 3 md Onions [sliced] 2 tb Butter
1/4 c Butter
1/3 c Flour
1/8 ts Paprika
1 1/2 ts Salt
1/4 ts Pepper
2 c Milk
1 lb Cooked or canned salmon
2 tb Butter
1 Egg yolk
1 tb Water
1) Prepare pastry mix using package directions…
Roll onto floured surface, cut out circle to fit top
of 2 qt. baking dish, then cut 3 2?” circles from
remaining pastry and set aside… 2) Cook potatoes and
carrots in enough water to cover, in a large sauce
pan, for 10 min. and drain… Saut? the onion in 2 tb
butter in a skillet for 5 min. until golden brown…
3) Melt ? c butter in small saucepan and stir in the
flour, paprika, salt and pepper… Blend in the milk
and simmer over med. heat until thickened and smooth,
stirring constantly… 4) Layer the potatoes/carrots,
salmon, and white sauce (? at a time) in a greased
baking dish… Dot the top with 2 tb butterand top
with the pastry sealing the edges and brush with a mix
of the egg yolk and water… 5) Cut the pastry circles
in half and arrange on top of pie… Bake in a 350?
oven for 30 to 40 min. until crust is brown and serve
as a main dish… Per Serving Cal. 592, prot.
19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles.
107.0 mg, Potas. 1045.0 mg, Sod. 806.0 mg.
From Ruth M. Morse, Henderson NY; Originally presented
in “Bill Saiff’s ROD & REEL Recipes for Hookin’ &
Cookin'”… re- typed for you with permission by Fred
Goslin on Cyberealm Bbs (315) 786-1120
From
Yields
4 Servings