It’s fall. The morning drive to work is alive with the glow of the changing leaves, but it’s already dark by the time I get home, which means I’m ready to melt into a recliner and order in. But my wallet–and colon–can only handle so much of that delicious trash.
Salmon pie is a perfect solution. It only takes 30 minutes and will get you through three meals, easy. I always knew it as a tasty tradition passed down from my French-Canadian mémère but recently found out variations of it are popular in British and Eastern European kitchens, too.
Will it make the cut in yours?
**makes 8 servings**
- 1 can salmon (with skin and bones–great source of calcium for you frittatas out there!)
- 2 cups Frittata Mashed Potatoes
- Pillsbury pie crust (top and bottom)
- Pour salmon into a bowl and mash with a fork until uniform.
- Add mashed potatoes to salmon.
- Place one pie crust into glass pie plate (no grease needed). Add salmon/potato filling.
- Place pie crust over filling and pinch top and bottom crusts together to seal and cut slits for ventilation. Cover crust edges with tin foil.
- Bake at 450° for 10 minutes.
- Remove foil. Bake 350° for 20 minutes.
- Put it in your mouth.