Recipe: Rustic Salmon Pie

Ingredients

Prepare the crust by whisking together the flours, baking powder, and salt.
Combine the oil, buttermilk, and egg in a separate bowl, then pour over the flour mixture and stir to form a smooth dough.
Knead the dough on a floured surface for 2 minutes, then shape into a disc, wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F.
Cook the potatoes in salted boiling water until tender, then drain and mash them lightly.
Mix in the yogurt, buttermilk, salt, pepper, parsley, peas, and corn until well combined.
Gently fold in the grated cheese and cooked salmon, keeping large chunks of salmon.
Roll out the dough on a floured surface to form an 18-inch disc and fit it into a greased 9-inch cast iron skillet.
Fill the crust with the salmon mixture, fold the pastry over the filling, leaving an opening in the center, and brush with egg white.
Sprinkle sesame seeds on top and bake for about 45 minutes until golden and steaming.
Let the pie stand for 10-15 minutes before serving.

Servings

Calories

350

Total fat

15g

Total carbohydrates

35g

Total protein

20g

Sodium

300mg

Cholesterol

100mg