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Salmon Pie     

 

CD    PIC   50mins plus chilling

 

 

Serves 4    Cold   Fish  Herbs  Vegetables  Picnics  Convenience Foods

 

Ingredients

1 x 25g/8oz Tin Salmon

225g/8oz Flaky Pastry

1 x 200g/7oz tin Condensed Mushroom Soup

Salt and Cayenne Pepper

1 tbsp freshly chopped Parsley

1 tbsp Lemon Juice

1 Egg, beaten

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out the pastry to 6mm/ inch thickness and use a little over half to line a 22cm/8 inch pie plate.

 

2. Flake the salmon, removing any black skin and bones into a large mixing bowl and add parsley, salt, lemon juice, cayenne pepper and  mushroom soup. Mix well.

 

3. Pour the mixture into the pastry case, dampen the edges of the pastry with a little of the egg and cover with the remaining pastry. Press edges together and knock up with the back of a knife.

 

4. Brush the top with the beaten egg and make a small hole in the centre. Use any remaining pastry to decorate. Bake for 35-40 minutes. Allow to cool and refrigerate until ready to serve.

 

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Main equipment required to make this Recipe

Saucepan

Colander

Mixing bowl

 

Key techniques required to make this Recipe

To prick - To make small shallow holes in food with a fork or the tip of a small sharp knife mainly to allow for the escape of moisture during cooking

 

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