Categories: Seafood 
      Yield: 4 servings 
  
-----------------------------FROM CHEF FREDDY'S----------------------------- 
      1 pk (11oz) Pastry mix 
      2 lb Potatoes [peeled, sliced] 
      4 lg Carrots [peeled, sliced] 
      3 md Onions [sliced] 
      2 tb Butter 
    1/4 c  Butter 
    1/3 c  Flour 
    1/8 ts Paprika 
  1 1/2 ts Salt 
    1/4 ts Pepper 
      2 c  Milk 
      1 lb Cooked or canned salmon 
      2 tb Butter 
      1    Egg yolk 
      1 tb Water 
  
  1)      Prepare pastry mix using package directions... Roll onto floured 
  surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 2«" 
  circles from remaining pastry and set aside... 2) Cook potatoes and carrots 
  in enough water to cover, in a large sauce pan, for 10 min. and drain... 
  Saut‚ the onion in 2 tb butter in a skillet for 5 min. until golden 
  brown... 3) Melt ¬ c butter in small saucepan and stir in the flour, 
  paprika, salt and pepper... Blend in the milk and simmer over med. heat 
  until thickened and smooth, stirring constantly... 4) Layer the 
  potatoes/carrots, salmon, and white sauce (« at a time) in a greased baking 
  dish... Dot the top with 2 tb butterand top with the pastry sealing the 
  edges and brush with a mix of the egg yolk and water... 5) Cut the pastry 
  circles in half and arrange on top of pie... Bake in a 350Ü oven for 30 to 
  40 min. until crust is brown and serve as a main dish... >>> Per Serving 
  <<< Cal. 592, prot. 19.2 gm, Carbo. 60.6 gm, Tot Fat 30.9 gm, Choles. 107.0 
  mg, Potas. 1045.0 mg, Sod. 806.0 mg. 
   
  From Ruth M. Morse, Henderson NY; Originally presented in "Bill Saiff's ROD 
  & REEL Recipes for Hookin' & Cookin'"... re- typed for you with permission 
  by Fred Goslin on Cyberealm Bbs (315) 786-1120