Salmon Pie Pot-en-Pot Style

Name: Salmon Pie Pot-en-Pot Style
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 cup unsalted butter (cold, cubed); 1/4 cup ice water (plus more as needed); 500 grams cooked salmon (flaked); 1 onion (finely chopped); 2 eggs; 1/2 cup milk; 1 tablespoon dill (fresh, chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

85 min 6 servings Medium

All Recipes

A traditional Quebecois salmon pie with a double crust, delivering a comforting and flaky delight.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

Salmon Pie Pot-en-Pot is a cherished Quebecois dish, known for its comforting layers of flaky pastry and tender salmon filling. This recipe combines the simplicity of a classic pie with the robust flavours of salmon, making it a staple in many homes. The pot-en-pot style refers to the double crust, an indulgent way to enclose the salmon mixture, ensuring each bite is rich and satisfying. Often served during family gatherings and festive occasions, it's a dish that brings warmth and tradition to the table.

Ingredients

Servings

Pastry

Filling

Instructions

Prepare the pastry

In a large bowl, combine flour and salt. Add cold, cubed butter and mix with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.

Pro tip: Keep the butter and water cold to ensure a flaky crust.

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the filling

In a large bowl, combine flaked salmon, chopped onion, eggs, milk, dill, salt, and pepper. Mix well until fully combined.

Pro tip: For added flavour, include a squeeze of lemon juice.

Roll out the pastry

On a floured surface, roll out one disk of dough to fit a 9-inch (23 cm) pie dish. Transfer to the dish, pressing gently to fit.

Pro tip: Roll dough from the centre outward to ensure even thickness.

Fill the pie

Pour the salmon mixture into the pastry-lined dish, spreading evenly.

Top with pastry

Roll out the second disk of dough and place over the filling. Trim and crimp edges to seal. Cut a few slits on top for steam to escape.

Pro tip: Brush with beaten egg for a golden finish.

Bake the pie

Bake in preheated oven for 45 minutes or until the crust is golden brown. Ensure the internal temperature of the filling reaches 145°F (63°C).

Pro tip: Cover edges with foil if they brown too quickly.

Rest and serve

Allow the pie to rest for 10 minutes before slicing and serving.

Pro tip: This resting time helps the filling set for cleaner slices.

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Tips & Tricks

<ul><li>Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safety.</li><li>Use cold butter to achieve a flaky pastry crust.</li><li>Allow the pie to rest for at least 10 minutes before serving for easier slicing.</li><li>Customize the filling with your favourite herbs for added flavour.</li></ul>

Serving Suggestions

Salmon Pie Pot-en-Pot can be served alone or accompanied by a fresh green salad or steamed seasonal vegetables. For a heartier meal, consider pairing it with roasted potatoes or a creamy dill sauce. This pie is also convenient for make-ahead meals. Simply prepare and bake, then store it covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes to refresh its crispiness.