Grandma Bahrt's Salmon Piroghi

Recipe Ingredients

2 cups	474ml	Cooked salmon - coarsely flaked
		Pastry for a 2-crust - 9" pie
1 tablespoon	15ml	Butter melted
2 cups	320g / 11oz	Rice - * see note
1 tablespoon	15ml	Lemon juice - flavored with
1/8 teaspoon	0.6ml	Nutmeg
4		Hard-boiled eggs - sliced
1/4 cup	49g / 1.7oz	Butter - melted
2 tablespoons	30ml	Chives - chopped
		Salt - to taste
		Fresh-cracked pepper - to taste
		Onion salt - to taste
		Egg Glaze
1		Egg yolk - beaten with
1 tablespoon	15ml	Milk

Recipe Instructions

* 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.

Adapted from a recipe in "National Fisherman" magazine, July, 1985

Source:
Farm Journal--The Thrifty Cook

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