Swiss, Broccoli, and Salmon Pie

Swiss, Broccoli, and Salmon Pie

środa, 12 lutego 2014

Swiss, Broccoli, and Salmon Pie

Time: 1 hrs 10 mins

Ingredients

• 1 (9 inch) pastry for double-crust pie (top and bottom crust)
• 12 ounces salmon, cooked or canned
• 2/3 cup broccoli, chopped and cooked
• 2 eggs, hard-boiled and sliced thinly
• 1/3 cup celery, finely chopped
• 1/4 cup scallion, thinly sliced
• 1/2 teaspoon dried dill
• 1/8 teaspoon pepper
• 1 cup mayonnaise
• 1 cup swiss cheese, shredded and divided

Directions

• 1 In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
• 2 Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
• 3 Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
• 4 Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
• 5 Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.