Salmon Pie
Extract from The Muffin Tin Cookbook • By Brette Sember and Melinda Boyd • Published by F+W MediaAbout
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
- Alice N. added Salmon Pie to Cooking 26 Dec 12:57
- bone.muck favorited Salmon Pie 12 Sep 16:57
- Penny F. added Salmon Pie to cooking 30 Aug 01:54
- AnneLi R. favorited Salmon Pie 08 Mar 12:34
- SugarNSpiceLily added Salmon Pie to fish 21 Feb 04:21
- skelseymarie favorited Salmon Pie 20 Feb 03:30
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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.