Tourtiere A La Ouananiche (lac St-jean Salmon Pie)

  • on June 6, 2009
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Ingrients & Directions

2 tb Butter Salt and ground white pepper
1 md Onion, thinly sliced 1/4 c Milk
1 lg Potato, peeled, thinly 2 tb Light cream
-sliced 1/3 c Water (approximate)
1 lb Ouananiche or salmon, cut 1 Egg, beaten with 1 Tb milk
-into small pieces Pastry for double crust pie

Yield: 6

Line a 9-inch pie plate with pastry. Heat butter in frying pan and
saute onion until soft but not browned. Add potatoes, fish, salt,
pepper, milk and cream; mix gently so as not to break up the pieces
of fish. Arrange mixture evenly in the pastry shell. Gently stir in
water; it should come halfway up the fish mixture. Cover with top
crust, trim, crimping edge to seal. Cut a small hole in the centre.
Brush pastry with the beaten egg and milk.

Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust
is browned.

6 servings

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