Recipe - Layered Salmon Pie

One fourth pound Salt pork
1 pound Salmon streak;or fillets
skinned & cut into pieces
2 tablespoon Flour;all purpose
One fourth cup Celery;chopped
1 tablespoon Onion;finely chopped
1 Potato; medium, peeled &
cut or sliced up
Salt & ground white pepper
Pastry for double crust 9"
pie

Cut salt pork into think strips and spread evenly in the bottom of a 2 qt
casserole. Dredge salmon lightly with flour. Arrange half the fish on the
salt pork. Sprinkle with half of the celery, onion and potato slices;
season with salt and pepper to taste.
Roll out half of the pastry, slightly thicker than normal, to fit the size
of the casserole. Cover potato layer with the pastry, cutting two large
vents. Pour in water through the vents until level with the pastry. Layer
with the remaining fish, celery, onion and potato to taste. Cover with top
pastry crust and again cut out two vents. Pour water in vents until level
with pastry.
Bake pie in a preheated 350F oven for 1 One half hours or till crust is
goldenbrown. SERVES:46

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini