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Salmon and Potato Pie
New England Seafood Recipes
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  • Pie Crust for souble crust pie
  • 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 


Roll crust 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. 

Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 min. and drain. Do not over cook.

Sauté‚ the onion in 2 tb butter in a skillet until golden brown. 

Melt 1/4 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. 

Layer the potatoes/carrots, salmon, and white sauce in a greased baking dish. 

Dot the top with 2 tb butter, top with the pastry sealing the edges and brush with a mix of the egg yolk and water. 

Cut the pastry circles in half and arrange on top of pie. 

Bake in a 350ř oven for 30 to 40 min. until crust is brown and serve as a main dish.

*For best results use fresh ingredients.

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