I wanted to make a pantry meal the other night. Salmon pie sounded really good. I found a few that had puffed pastry crusts, but that wasn't an option. Finally, I decided to punt and combine a crust from somewhere else and my own filling. I found a great Cheddar Black Pepper pie dough on Coconut and Lime. Originally, the author paired the crust with a fruit filling, which sounds fabulous, but it lent itself so well to a savory pie, that I couldn't resist. I think I would actually add a bit more black pepper next time.
I am going to give you some options for this pie because I used an ingredient that not too many people may have lying around in their pantry: dehydrated potato slices. I also used canned salmon, but fresh in both instances would be easy and delicious. I used more potatoes than salmon because it was cheaper as a filler, but depending on your budget and the amount of people you are feeding, you can change the ratios.
2 7 ounce cans salmon (I used Costco's Kirkland brand, it is the most "real" looking salmon I have found)
3 cups rehydrated potato slices OR 2 large potatoes, boiled and chopped OR 2 cans sliced potatoes, drained
1 can cream of celery soup
1 tsp dill weed
1 tsp thyme
1/4 tsp garlic powder
1 tsp onion powder
salt and pepper to taste
Mix the ingredients in a bowl and pour into an unbaked pie crust. Top with another crust, seal and bake in a 350 degree oven for 45 minutes or until crust is golden brown.
Cheddar Black Pepper Pie Dough (adapted from Coconut and Lime)
2 cups flour
1/2 cup lard (or butter or shortening)
1/2 cup grated sharp cheddar cheese
5-8 Tbsp cold water
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients, except water, in a a bowl with pastry blender or in a food processor. Slowly add water to form ball. Divide in two and roll out to form two crusts. Place one in pie plate, reserving second for top crust.
Okay, your turn. I cannot wait to see what great foods you have been baking and cooking in your kitchens this week!