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Ingredientes
- 1 2/3 c. flour
- 1/2 teaspoon no salt
- 1/2 c. plus 2 tbsp. shortening
- 4 1/2 tbsp. water
Direcciones
- Plus 1 egg yolk and 1 Tbsp. water.
- Pastry: Sift together flour and salt, cut in shortening with 2 knives till mix is the consistency of coarse peas. Add in cool water 1 Tbsp. at a time. Gather dough into 2 balls and roll out to line and top 1 1/2 qt glass pie plate (or possibly quiche pan). Line pie plate and reserve top.
- Filling: Drain and flake canned salmon, removing obvious pcs of skin or possibly bone if any, and reserving liquid. Saute/fry onions and celery in butter; add in flour and seasonings. Add in lowfat milk to salmon liquid to make 3/4 c. and fold in with sauteed onion-celery mix. Cook to thicken. Remove from heat and add in minced cooked Large eggs, rice and salmon. Turn mix into pastry lined pie plate and cover with remaining pastry. Seal and flute the edges and cut generous vents. Brush top with mix of egg yolk and water. Bake at 425 degrees for 15-20 min, cover with foil and bake for 10 more min. Cold pie for 10 min before serving. Yield 8 appetizer slices, 6 main course servings. Vents can be decorative. I like to use fish shaped vents.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 172 | 65% |
| Total Fat 19.47g | 24% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 6.42g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 28mg | 1% |
| Total Carbs 19.87g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.07g | 0% |
| Protein 2.69g | 4% |
