Deep Dish Salmon Pie (Recipe)

Ingredients

Creamed Salmon:

3 tablespoons butter or margarine

2 small onions, chopped (2/3 cup)

1 medium green sweet pepper, chopped (3/4 cup)

5 tablespoons all-purpose flour

1/2 teaspoon salt

2 2/3 cups milk

1 14 3/4-ounce can salmon, drained, flaked and skin and bones removed

1 tablespoon lemon juice

Cheese Rolls:

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons shortening 

1/2 cup milk or water

3/4 cup shredded cheddar, mozzarella, Swiss, American or hot pepper cheese (3 ounce)

1/4 cup chopped pimiento (optional)

Steps

1. Preheat the oven to 425°.  Grease a 2 quart baking dish.  Set aside.

2. To make the Creamed Salmon: In a saucepan, melt the butter or margarine.  Add the onion and green sweet pepper to the saucepan; cook until the vegetables are tender.  Stir in the flour and the 1/2 teaspoon salt.  Slowly add the 2 2/3 cups milk.  Cook and stir until the mixture is thickened and bubbly.  Stir in the salmon and lemon juice.  Pour the mixture into the prepared baking dish.

3. To make the Cheese Rolls: In a medium bowl, mix together the flour, baking powder and the 1/2 teaspoon salt.  Using a pastry blender, cut in the shortening.  Add the 1/2 cup milk or water.  Stir just until the dough clings together.

4. Turn the dough out onto a lightly floured surface.  Knead the dough gently for 10 to 12 strokes.  Roll the dough out to a 12x8-inch rectangle.  Sprinkle the cheese and pimiento (if using) over the dough.  Roll up from a long side.

5. Cut into 8 slices.  Using a rolling pin or your hand, slightly flatten the slices.  Place the spirals on top of the salmon mixture.

6. Bake the casserole in the 425° oven about 25 minutes or until brown.  Let stand for 10 minutes before serving.

Tips:

If desired, substitute two 6 1/2-or 7-ounce cans of tuna for the salmon.

If you use milk instead of water in these rolls, they will be more tender.

This casserole is very hot when it first comes out of the oven.  So before serving, be sure to let it stand for the full 10 minutes specified in the recipe.