Salmon Spinach Pie
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Salmon Spinach Pie
  Salmon    Spinach    Pie    Seafood    Appetizers  
Last updated 6/12/2012 1:21:14 AM. Recipe ID 53335. Report a problem with this recipe.
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      Title: Salmon spinach pie
 Categories: Seafood, Appetizers
      Yield: 4 Servings
 
     12 oz Salmon; steamed
      1 lb Frozen chopped spinach; cook
  2 1/2 c  Bechamel sauce
      2    Hard-boiled eggs
      1 tb Chopped parsley
      1 ts Dill
           Salt
           Fresh ground black pepper
      8 oz Puff pastry; thawed, if froz
           -----for glazing-----
    1/2    Beaten
 
  Cook the frozen spinach in a little salted water as directed on the
  package.  If using fresh spinach you will need to cook approximately 2
  pounds.
  
  Drain well and line the bottom of a buttered pie plate.
  
  Mix the cooked, boned and skinned salmon with the bechamel sauce and
  chopped hard-boiled eggs.  Mix in the dill and parsley and pour the
  mixture on top of the spinach.
  
  Roll out the puff pastry 2 inches larger than the pie plate. Cut a 1
  inch wide strip from the outer edge of the pastry. Brush the rim of
  the plate with water and fit the pastry strip around. Lift the
  remaining piece of pastry over the rolling pin and transfer to the
  pie plate. Press the edges together and trim with a sharp knife held
  at an angle away from the dish. To seal the edges firmly together
  hold the knife horizontally towards the pie plate and make a series
  of shallow cuts round the edge. Flute the edges with the thumb and
  forefinger and pull in the flutes with the back of a knife.
  
  To make decorative leaves for a savory pastry pie, cut remaining
  pastry into 1.5 inch strips using the rolling pin or ruler as a
  guide. Every 2.5 inches cut the strips at an angle to make diamond
  shapes. Press lines on the diamonds to make the veins of the leaves.
  
  Make a hole in the middle of the pie by making a cross with a knife
  and fold back each part, arrange the leaves in a decorative pattern
  around the middle and brush with beaten egg.
  
  Bake in a pre-heated 425 oven until pastry is well risen and golden
  brown - approximately 30 minutes. Cover with foil or waxed
  grease-proof paper if pastry shows any sign of browning too much.
  
  Serves 4.




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Recipe ID 53335 (Apr 03, 2005)

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