Salmon, Potato and Bacon Pie
On those frosty nights and chilly afternoons baking a pie warms up the kitchen as well as your family when it tastes so delicious.
You can make a short crust pastry or buy it premade from the shop. I will post my short crust recipe in the next post.
1 Packet of short crust pastry
Medium sized can tinned salmon or 2 fresh salmon fillets (cooked and chopped into pieces)
4 free range eggs (hard-boiled) (finely chopped)
2 medium-sized onion (finely chopped and cooked until soft)
2 packets free range bacon (cooked and sliced into chunky pieces)
6 Desiree potatoes (the pink coloured ones) – sliced and fried in free range butter for 15 minutes on either side
3 teaspoons or 1 cube chicken stock powder
Mersey Valley vintage cheese or similar (finely chopped) 50-100 grams or around 1/4 of the packet.
4 tablespoons of creamy ranche dressing
100 grams sour cream
1 tablespoon of english mustard
cracked pepper, Himalayan crystal salt
A little milk/cows/almond/soya or rice or just plain water (a pastry brush)
Take out pie dish, layer the bottom and around the sides with a layer of short crust pastry. Place the heated tin of salmon or the cooked fresh salmon on the bottom, then add the chopped egg, onions, mix a little lightly with a wooden spoon, then layer with the bacon, use a 1/2 cup boiling water dissolve chicken stock and mix, add to pie,. Add the creamy ranche dressing, sour cream and mustard mix lightly, spread cheese around and layer with cooked potatoes. Crack some pepper and salt over the mixture. Place layer of short crust pastry on top. Use a fork to decorate and with the left over pastry use a cookie shape cutter to add a shape to the top. Pastry Brush – brush with milk or water. Place in preheated oven 175 degrees celsius or 350 fahrenheit for 15-20 minutes or until brown and crispy.