Serves: 6
Total Calories: 327

Pastry for 10-inch Double Crust Pie
1 egg white lightly beaten
1 (15 1/2-ounce) can red salmon drain, skin, bone, and flake (reserve liquid)
1/3 cup celery sliced
1/3 cup green onion sliced
1/3 cup green bell pepper sliced
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups liquid (salmon liquid plus milk)
1 teaspoon dill weed dried
1/2 teaspoon salt
Few drops hot pepper sauce to taste
3 eggs lightly beaten
2 tablespoons sherry
2/3 cup sharp cheddar cheese grated

Roll out half of the pastry fit into pan and brush with beaten egg white. Reserve remaining egg white. Wrap and refrigerate remaining pastry for top crust. Place salmon in bowl and toss with celery, green onions, and green pepper. Heat butter or margarine in saucepan and stir in flour cook for 3 minutes, sitrring. Slowly add liquid and stir until thickened. Remove from heat stir in dill, salt, hot pepper sauce, eggs, sherry, 1/3 cup cheese, and salmon mixture. Brush pastry crust again with reserved egg white sprinkle with remaining 1/3 cup cheese and top with salmon mixture. Roll remaining pastry dough into a 12-inch round place over filling and adjust to fit. Seal and flute edges cut slits for steam to escape. Bake in preheated 425° F oven for 30 minutes or until crust is golden brown. Let cool 10 minutes before cutting.

Nutritional Facts:

Serves: 6
Total Calories: 327
Calories from Fat: 183

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