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1
Plus 1 egg yolk and 1 Tbsp.
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2
water.
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3
Pastry: Sift together flour and salt, cut in shortening with 2 knives till mix is the consistency of coarse peas.
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4
Add in cool water 1 Tbsp.
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5
at a time.
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6
Gather dough into 2 balls and roll out to line and top 1 1/2 qt glass pie plate (or possibly quiche pan).
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7
Line pie plate and reserve top.
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8
Filling: Drain and flake canned salmon, removing obvious pcs of skin or possibly bone if any, and reserving liquid.
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9
Saute/fry onions and celery in butter; add in flour and seasonings.
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10
Add in lowfat milk to salmon liquid to make 3/4 c. and fold in with sauteed onion-celery mix.
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11
Cook to thicken.
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12
Remove from heat and add in minced cooked Large eggs, rice and salmon.
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13
Turn mix into pastry lined pie plate and cover with remaining pastry.
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14
Seal and flute the edges and cut generous vents.
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15
Brush top with mix of egg yolk and water.
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16
Bake at 425 degrees for 15-20 min, cover with foil and bake for 10 more min.
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17
Cold pie for 10 min before serving.
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18
Yield 8 appetizer slices, 6 main course servings.
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19
Vents can be decorative.
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20
I like to use fish shaped vents.
