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Salmon Pie CD PIC 50mins plus chilling
Serves
4
Cold Fish
Ingredients 1 x 25g/8oz Tin Salmon 225g/8oz Flaky Pastry 1 x 200g/7oz tin Condensed Mushroom Soup Salt and Cayenne Pepper 1 tbsp freshly chopped Parsley 1 tbsp Lemon Juice 1 Egg, beaten
Instructions
1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out the pastry to
6mm/¼ inch thickness and use a little over half to line a 22cm/8 inch pie
plate.
2. Flake the salmon, removing any black skin and bones into a large mixing
bowl and add parsley, salt, lemon juice, cayenne pepper and
mushroom soup. Mix well.
3. Pour the mixture into the pastry case, dampen the edges of the pastry
with a little of the egg and cover with the remaining pastry. Press edges
together and knock up with the back of a knife.
4. Brush the top with the beaten egg and make a small hole in the centre.
Use any remaining pastry to decorate. Bake for 35-40 minutes. Allow to cool and
refrigerate until ready to serve.
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