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| Found this recipe for an Impossible salmon pie that looked promising. Followed the directions, including using the food processor to mix the eggs, flour, baking powder, and butter. I then stirred in the rest of the ingredients and baked in a 350 degree oven for about an hour. When I pulled it out, it was nothing like an impossible pie...there was so much butter that it was pooling on the top and the eggs were more like pockets of egg white. The flavor was good and I think if I could just tweak it a bit (which I suck at) then we would quite enjoy it. Here's the recipe and how it turned out. 4 eggs 125 g butter, softened 1/2 cup plain flour 1/2 teaspoon baking powder 2 cups milk 1 (200 g) can salmon, drained and flaked 1 small white onion, finely chopped 1/2 cup tasty cheese, grated 1/4 cup chopped parsley salt and pepper Directions: 1 |
Follow-Up Postings:
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| Here is a recipe that is close, maybe it will help you. I wonder if your problem is with the recipe method. Impossible pies that I've made have you put the solids in the dish and then pour the egg/milk mixture but you don't stir them together. SALMON IMPOSSIBLE PIE 1/4 c. green onions, chopped Put above ingredients in a greased 10" pie pan. In blender blend the following for 15 seconds: 2 c. milk Pour over ingredients in pie pan. Bake 400 degrees for 35 to 40 minutes or until knife comes out clean when tested. Nancy |
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| I do notice there's no butter in your recipe, Nancy. |
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| Now that you're saying that colleen+tracey's comment on butter pooling.... Salmon is an oily fish. That's what makes it to so healthy. One of those "fish oil" fish, like mackeral or tuna. You could be on to something. |
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| There was definitely too much butter in it. I think next time I should just stick with the Bisquick version and avoid the food processor. Thanks for the recipe and your help everyone! Tracey |
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