When I was growing up this was always my father's favourite pie and a real favourite with the family. I don't make it very often but when I do we are both in heaven. Simple and delicious. You could certainly make a cream sauce to serve with this, but we never do. It's very good just on it's own with a salad on the side.
1 (418g) tin of salmon, drained well, flaked and mashed (1 15 1/2 ounce tin)
(I oftimes use two small boneless, skinless tins of salmon because I am not fond
of either the skin or the bones)
650g of cold mashed potatoes (2 cups)
( I use the frozen mash you can buy nowadays, thawed completely and slightly warmed)
1/2 medium onion, peeled and grated
3 TBS melted butter
1/2 tsp salt
1/4 tsp summer savory (can also use thyme)
1/4 tsp coarse black pepper
Pastry for a two crust pie
Preheat the oven to 200*C/400*F/ gas mark 6. Roll out half of your pastry large enough to line a 9 inch pie tin. Set aside.
Mash together the salmon, potatoes, onion, melted butter, salt, savory and black pepper. Place this into the lined pie dish, smoothing the top over.
Roll out the remaining pastry into a round large enough to cover the base. Lay over the top of the filling to cover with a bit of overhang. Trim and crimp the edges of the pie. Cut a few steam vents into the top with a sharp knife. Bake for 30 to 35 minutes until the pastry is crisp and golden brown and the filling is heated through and hot. Cut into wedges to serve.
This is a beautiful pastry. Flaky just right. You can add a touch of sugar to it if you are making a fruit pie.
2 cups all purpose flour (280g)
3/4 teaspoon salt
1/3 cup butter (76g)
1/3 cup lard (or white vegetable shortening) (74g)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc. Warp in cling film and refrigerate for 1 hour.
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