Salmon Pie

Ingredients:

• 1 15 oz. can salmon, drained
• 1 Tblsp. extra virgin olive oil
• 1 cup yellow onion, finely chopped
• 1 Tblsp. garlic, finely chopped
• 1 Tblsp. fresh flat leaf parsley, finely chopped
• 3 russet potatoes
• 1 egg
• ½ cup heavy cream
• 1 frozen pie crust, thawed
• 1 egg yolk
• 2 Tblsp. water

Directions:

Preheat the oven to 350°.

Peel the potatoes, cut them into small chunks and place in a pot. Add water to cover and bring to a boil. Continue boiling for 20-30 minutes until fork tender.

Meanwhile, heat the olive oil in a saute pan over medium heat. Add the onion and saute 2-3 minutes. Add the garlic and saute 1 additional minute. Remove from heat and add the parsley.

Drain the salmon and pick through it to make sure there are no bones. Place salmon in a large mixing bowl. Add the onion mixture to the salmon. When the potatoes are tender, drain them and add them to the bowl. Add the egg and cream and mix well. Season well with salt and pepper.

Unroll the bottom layer of the pie crust into a pie plate. Spoon the salmon and potato mixture into the pie and add the top layer of the crust. Crimp the edges under. Make a few vent holes in the top crust with a sharp knife.

Whisk together the egg yolk and water to form an egg wash. Brush the crust with the egg wash and bake for 25 to 30 minutes until golden brown.