Salmon Pie
The Muffin Tin Cookbook
Posted by FW Media
About
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
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You Will Need (15 things)
- ¼ tsp Salt
- ½ cup frozen Peas , thawed
- ½ cup Green Beans , cut into 1" pieces and blanched (or use frozen beans that have been thawed)
- 6 oz Salmon fillet, cooked and then broken or flaked into small pieces
- 1 tbsp chopped fresh Parsley
- 1 14.5-ounce can stewed Tomatoes
- ¼ cup White Wine
- 2 tbsp Wondra Flour
- 1 tbsp Butter
- ½ small Onion , chopped
- 1 can Crescent Roll dough (8 pieces)
- ¼ tsp Pepper
- 1/8 teaspoon Paprika
- ¼ cup shredded good quality sharp white Cheddar Cheese
- ¼ tsp Celery Salt
Steps (9 steps, 60 minutes)
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1
Preheat oven to 400°F and prepare 4 jumbo muffin cups.
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2
Open the tube of crescent rolls. Press 2 triangles together to form a solid rectangle. Continue until you have 4 rectangles.
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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.
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4
Cook onion and butter in a large skillet over medium high heat until onion is translucent.
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5
Stir in flour and cook for 30 seconds.
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6
Add tomatoes and cook, stirring, breaking them up into small pieces.
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7
Add wine and cook until thickened and tomatoes are softened and broken up.
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8
Add remaining ingredients, stirring until combined.
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9
Divide among muffin cups and bake for about 20 minutes until crescent dough is golden.