Side Pannel
Gramma Bahrt's Salmon Piroghi
Gramma Bahrt's Salmon Piroghi
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice
Ingredients List
- 2 c Cooked Salmon -- coarsely
- Flaked
- Pastry For A 2-Crust, 9"
- Pie
- 1 tb Butter Melted
- 2 c Rice -- * see note
- 1 tb Lemon Juice -- flavored
- With
- 1 ds Nutmeg
- 4 Hard-Boiled Eggs -- sliced
- 1/4 c Butter -- melted
- 2 tb Chives -- chopped
- Salt -- to taste
- Fresh-Cracked Pepper -- to
- Taste
- Onion Salt -- to taste
- -----Egg Glaze-----
- 1 Egg Yolk -- beaten with
- 1 tb Milk
Directions
* cooked in chicken stock.
Line a 9" pie pan with pastry dough and brush it with 1 tablespoon melted
butter. Bake at 425 just until dough begins to color (5-8 minutes). Pat
half the rice on bottom and sides of crust. Add salmon in an even layer and
sprinkle it with the nutmeg-flavored lemon juice. Add egg slices and season
to taste with salt and pepper. Top this with remaining rice and pour over
all the 1/4 cup butter-chive mixture.
Adjust top crust; flute edges, vent crust and paint it with Egg Glaze. Bake
at 400 about 35 minutes. If crust browns too quickly, cover top loosely
with foil. Add a light sprinkling of onion salt just before serving and
garnish with sprigs of parsley lightly dipped in paprika.
Cut in wedge size servings and serve with a fresh spinach salad and
croissants.
Serves 6
Line a 9" pie pan with pastry dough and brush it with 1 tablespoon melted
butter. Bake at 425 just until dough begins to color (5-8 minutes). Pat
half the rice on bottom and sides of crust. Add salmon in an even layer and
sprinkle it with the nutmeg-flavored lemon juice. Add egg slices and season
to taste with salt and pepper. Top this with remaining rice and pour over
all the 1/4 cup butter-chive mixture.
Adjust top crust; flute edges, vent crust and paint it with Egg Glaze. Bake
at 400 about 35 minutes. If crust browns too quickly, cover top loosely
with foil. Add a light sprinkling of onion salt just before serving and
garnish with sprigs of parsley lightly dipped in paprika.
Cut in wedge size servings and serve with a fresh spinach salad and
croissants.
Serves 6
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