Swiss, Broccoli, and Salmon Pie

Name: Swiss, Broccoli, and Salmon Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 (9 inch) pastry for double-crust pie (top and bottom crust); 12 ounces salmon, cooked or canned; 2/3 cup broccoli, chopped and cooked; 2 eggs, hard-boiled and sliced thinly; 1/3 cup celery, finely chopped; 1/4 cup scallion, thinly sliced; 1/2 teaspoon dried dill; 1/8 teaspoon pepper; 1 cup mayonnaise; 1 cup swiss cheese, shredded and divided

Submitted by akgrown

"This is my favorite savory salmon pie; impressive enough to serve guests but tastes like comfort-food. It's quite different from other salmon pies and even my non-salmon-eater-husband likes it. :-)"

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photo by kiwidutch

Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 6-8

ingredients

1 (9 inch) pastry for double-crust pie (top and bottom crust)
12 ounces salmon, cooked or canned
²⁄₃ cup broccoli, chopped and cooked
2 eggs, hard-boiled and sliced thinly
¹⁄₃ cup celery, finely chopped
¹⁄₄ cup scallion, thinly sliced
¹⁄₂ teaspoon dried dill
¹⁄₈ teaspoon pepper
1 cup mayonnaise
1 cup swiss cheese, shredded and divided

directions

In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.

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Reviews

I liked this... the salmon, egg, broccoli, scallions etc made for a nice mix of tastes. I did however have a problem with the pastry, I couldn't be bothered to make my own today and shop bought stuff in NL comes in small squares which need to be pieced together.. One single sheet didn't cover the bottom of my dish, so I used several and had extra bits around the sides.. (normal I thought for a pie with a pastry base and hence side pastry too, yes?) The pieces at the sides all started to keel over when it was baking alone in the oven... I squeezed the layers in around the half baked pastry the best I could but it got a little messy at that point, then I put some pastry in for the top and of course couldn't seal together the half baked pastry with the unbaked. Having said that, the bottom was wonderfully cooked, ABSOLUTELY NO soggy pastry here! but next time I will either bake the lot in non-prebaked pastry OR make certain that the prebaked part doen't go up the sides of the dish. Please see my rating system: 4 stars for a tasty recipe that I will be pleased to make again. Thanks!

kiwidutch

RECIPE SUBMITTED BY

akgrown

I am the wife of my wonderful husband John and the mother of 3 boys, Zander 5yrs, Asher 2 1/2yrs, and Tiernan 10 months. We live in and love Alaska. I love to hike and camp and go running in the mountains. I work part time as a hairstylist in a little salon in my home. I also enjoy scrap-booking, photography, and reading a really good book(my latest was Twilight by Stephenie Meyer). And I love to cook, especially bake! How I rate recipes: 5 Stars - This recipe is perfect. I would recommend it to others and would definitely make again. 4 Stars - This recipe was good but I would change something in it next time. 3 Stars - This is a recipe I would not make again, but it was ok. 2 Stars - I would not make this recipe again and we didn't like it at all. 1 Star - This recipe did not work out or the taste was unappealing and I wouldn't make it again.

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