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)

  1. 1

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

  2. 2

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

  3. 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.

  4. 4

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

  5. 5

    Stir in flour and cook for 30 seconds.

  6. 6

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

  7. 7

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

  8. 8

    Add remaining ingredients, stirring until combined.

  9. 9

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