Salmon Pie
1 1/3 cups water
2/3 cup long-grain rice
Pastry for 9-inch double crust pie
2 medium onions, thinly sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon butter or margarine
1 (10.75-ounce) can condensed cream of mushroom soup
2 (7.75-ounce) cans salmon, drained and flaked
2/3 cup shredded cheddar cheese
In a medium saucepan, bring water to a boil, stir in rice, cover
and reduce heat to a low simmer, cook for 18 to 20 minutes, or until water is
fully absorbed. Remove lid, fluff lightly with a fork and set aside.
Preheat oven to 450°F (230°C).
Line a pie plate with bottom pastry and set aside.
In a large saucepan over medium heat, saute the onions and mushrooms in butter
until softened.
Combine the cooked rice with the mushroom soup and spread half of the mixture
over the bottom of the pie shell. Spread the flaked salmon over the rice mixture.
Top with the sauteed mushroom/onion mixture and then top with the remaining
rice mixture. Sprinkle with cheese and cover with top pastry. Seal edges and
make several slits in top crust to allow steam to escape.
Bake at 450°F (230°C) for 10 minutes. Reduce heat to 350°F (175°C) and continue
to bake for another 30 to 35 minutes or until pastry is golden brown. Allow
to set 5 to 10 minutes before serving. Makes 6 servings.