Russian Salmon Pie
|Pastry||1 (For 9 Inch 2 Crust Pie)|
|Salmon||2 Pound (Cooked/Canned)|
|Hard cooked eggs||3 , sliced|
|Dill weed||2 Teaspoon|
|Cream sauce||1 Cup (16 tbs)|
|Egg||1 , beaten|
Line a 9-inch pie pan with half of the pastry.
Flake salmon; put half of the fish in the pastry shell.
Cover the layer of salmon with half of the egg slices.
Sprinkle with dill weed, salt, and pepper; dot with butter.
Pour over cream sauce, top with pastry, seal edges, prick top, and glaze with beaten egg.
Bake in a hot oven (425°) for 30 to 35 minutes or until well browned