Free Recipe Gramma Bahrt s Salmon Piroghi
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Ingredients for Gramma Bahrt s Salmon Piroghi Recipe
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
1 Egg Yolk – beaten with
1 tb Milk
Gramma Bahrt s Salmon Piroghi Preparation
* 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 (Adapted from a recipe in National Fisherman magazine, July, 1985) Recipe By : From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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