Salmon Pie
Extract from The Muffin Tin Cookbook • By Brette Sember and Melinda Boyd • Published by F+W Media
About
The Muffin Tin Cookbook
This dish is based on a recipe the Asa Ransom House in Clarence, New
York, used to serve, called Salmon Pond Pie. It’s like a salmon potpie.
Calories 412 calories
Fat 22 grams
Protein 18 grams
Sodium 860 mg
Carbohydrates 35.7 grams
Sugars 7.1 grams
Fibre 3.1 grams
Makes 4 Jumbo
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Alice N. added Salmon Pie to Cooking
26 Dec 12:57
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bone.muck favorited Salmon Pie
12 Sep 16:57
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Penny F. added Salmon Pie to cooking
30 Aug 01:54
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AnneLi R. favorited Salmon Pie
08 Mar 12:34
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SugarNSpiceLily added Salmon Pie to fish
21 Feb 04:21
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skelseymarie favorited Salmon Pie
20 Feb 03:30
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Kaiulani W. favorited Salmon Pie
19 Feb 21:10
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Paola favorited Salmon Pie
17 Feb 19:07
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ViviGoesRoar favorited Salmon Pie
13 Feb 22:43
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pink favorited Salmon Pie
13 Feb 21:22
You Will Need
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Step 1
Preheat oven to 400°F and prepare 4 jumbo muffin cups.
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Step 2
Open the tube of crescent rolls. Press 2 triangles together to form a solid rectangle. Continue until you have 4 rectangles.
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Step 3
Place each rectangle in a muffin cup, and press it down to the bottom and press the sides around so they cover the inside of the cup.
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Step 4
Cook onion and butter in a large skillet over medium high heat until onion is translucent.
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Step 5
Stir in flour and cook for 30 seconds.
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Step 6
Add tomatoes and cook, stirring, breaking them up into small pieces.
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Step 7
Add wine and cook until thickened and tomatoes are softened and broken up.
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Step 8
Add remaining ingredients, stirring until combined.
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Step 9
Divide among muffin cups and bake for about 20 minutes until crescent dough is golden.
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