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Salmon Pie

Extract from The Muffin Tin Cookbook • By Brette Sember and Melinda Boyd • Published by F+W Media

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

The Muffin Tin Cookbook
This dish is based on a recipe the Asa Ransom House in Clarence, New
York, used to serve, called Salmon Pond Pie. It’s like a salmon potpie.

Calories 412 calories
Fat 22 grams
Protein 18 grams
Sodium 860 mg
Carbohydrates 35.7 grams
Sugars 7.1 grams
Fibre 3.1 grams

Makes 4 Jumbo

Posted by FW Media Published See FW Media's 77 projects » © 2020 Brette Sember / F+W Media · Reproduced with permission.
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  • Step 1

    Preheat oven to 400°F and prepare 4 jumbo muffin cups.

  • Step 2

    Open the tube of crescent rolls. Press 2 triangles together to form a solid rectangle. Continue until you have 4 rectangles.

  • Step 3

    Place each rectangle in a muffin cup, and press it down to the bottom and press the sides around so they cover the inside of the cup.

  • Step 4

    Cook onion and butter in a large skillet over medium high heat until onion is translucent.

  • Step 5

    Stir in flour and cook for 30 seconds.

  • Step 6

    Add tomatoes and cook, stirring, breaking them up into small pieces.

  • Step 7

    Add wine and cook until thickened and tomatoes are softened and broken up.

  • Step 8

    Add remaining ingredients, stirring until combined.

  • Step 9

    Divide among muffin cups and bake for about 20 minutes until crescent dough is golden.

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