Individual Salmon Pot Pies
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.
Cooking tools:
- Pastry cutter
- Plastic wrap
- Saucepan
- Colander
- Dutch oven
- Slotted spoon
- Paper towel
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Souffle dish
- Round cutter
- Rolling pin
- Pastry brush
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Kitchen scale
Ingredients
- 675 g mini yellow-fleshed potatoes quartered
- 6 slices bacon chopped
- 1 leek (white and light green parts only)halved lengthwise and thinly sliced crosswise (about 3 cups)
- 2 ribs celery thinly sliced
- 6 fresh thyme
- 2 bay leaves
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup dry white wine
- 2 tablespoons grainy mustard
- 2/3 cups all-purpose flour
- 3 1/2 cups milk
- 2/3 cups whipping (35%) cream
- 675 g skinless salmon fillets cut in about 1-inch (2.5 cm) cubes
- 1/3 cup chopped fresh parsley
- 1 egg Sour Cream Pastry: 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup each cold butter and cold lard, cubed
- 1/4 cup ice water
- 3 tablespoons sour cream
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