Salmon Crunch Pie

Those of you who have taken the FHA course “Leading for Engagement” will recognize this recipe immediately from Edenvale.

What’s Edenvale?  It’s a Retreat & Conference Centre according to their website out in Aldergrove.  It was a nice, quiet place to get away for our course.  The one thing I’d heard the most before going to this course is that the food here was spectacular, and especially this recipe.  Well – the reviews were correct, this is an amazing dish…a meat pie…what’s not to like?

Salmon Crunch Pie

  • Servings: 8
  • Difficulty: Easy
  • Print

Credit – Edenvale

Ingredients (crust):

  • 1.5 cups All-Purpose Flour
  • 1.0 cups grated Cheddar Cheese (preferably Sharp Cheddar)
  • 1/2 tsp Paprika
  • 1/3 cup Ground Almonds
  • 1/2 cup cold Butter (diced)

Ingredients (filling):

  • 2 cans cooked Salmon (213 grams each)
  • 0.5 cup grated Cheddar Cheese (preferably Sharp Cheddar)
  • 3 Large Eggs (mixed)
  • 1 cup Sour Cream
  • 1/4 cup Mayoannaise
  • 1 tsp Chopped Onion
  • 1/4 cup Lemon Juice (about half a lemon)
  • 1/2 tsp Dill (chopped)
  • 1/2 tsp Salt
  • 1 tbsp Worcestershire Sauce

Directions

  1. Pre-heat oven to 400 F
  2. Mix all of the crust ingredients (except the butter) until incorporated, then add the butter and cut into the mixture using a pastry cutter until the butter is mixed in
  3. Reserve 1 cup mixture for the top crust, and pat the rest into a 9″ – 10″ pie pan as you would a normal pie
  4. Mash the Salmon, then mix all of the filling ingredients together and pour into the pie pan
  5. Top with the reserved crumb mixture
  6. Bake for 40-45 minutes

Nutrition Info (per 1/8th)

Calories – 450, Protein – 21.75g, Fat – 30.5g, Carbs – 20.5g

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