Salmon and Mushroom Pie
Salmon and Mushroom Pie
Ingredients
- 1/2 cup (125 ml) all-purpose flour
- 1/4 cup (60 ml) whole-wheat flour
- 1/8 teaspoon (0.5 ml) baking powder
- 1 pinch salt
- 1/4 cup (60 ml) butter, chilled and cut into pieces
- 1 egg
- 1 lb (454 g) skinless salmon fillet, cut into 1-inch (2.5-cm) cubes
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) chopped fresh dill
- 1 onion, thinly sliced
- 8 oz (227 g) white mushrooms, sliced
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) whole-wheat flour
- 1 1/2 cups (375 ml) milk
- Salt and pepper
Instructions
- Place the flours, baking powder and salt in the food processor. Pulse for a few seconds. Add the butter and pulse until the butter pieces are the size of peas. Add the egg. Pulse until the dough just begins to hold together. Remove the dough and shape into a disc. Wrap in plastic and refrigerate for 30 minutes.
- On a floured surface, roll out the dough and trim it to form a 28-cm (11-inch) circle. Transfer to a baking sheet and refrigerate.
- With the rack in the middle position, preheat the oven to 200°C (400°F).
Salmon and Mushroom Pie