Traditional cheese and salmon pie
Traditional Cheese & Salmon Pie
Ingredients
- 415g can salmon, drained, skin and bones removed
- 1 ¼ cups (300g) light sour cream
- 1/3 cup (40g) grated tasty cheese
- 6 eggs
- 4 drops Tabasco
- 2 green onions (shallots), finely chopped
- Cheese Crust
- 1 3/4 cups (260g) self-raising flour
- ½cup (60g) grated tasty cheese
- 125g butter
Method
- Preheat oven to 200°C or 180°C fan. Lightly grease a 25cm springform pan and line base with baking paper.
- To make Cheese Crust, place all ingredients in a food processor and pulse until mixture resembles breadcrumbs. Set aside 3/4 cup of mixture for topping. Using back of a spoon, press remaining mixture into prepared pan to cover base and come halfway up sides.
- Place salmon in a food processor with sour cream, cheese, egg, Tabasco and green onion. Pulse until lightly mixed, being careful not to over-process. Pour into prepared pan. Crumble reserved Cheese Crust mixture on top. Bake for 40 minutes, until cooked and golden. Remove and stand for 15 minutes before serving.
