Hot out of the oven I was reasonably "meh" about this recipe and didn't think I'd use it again. But cold leftovers for lunch the next day with a little bit of mayo and a salad on the side totally changed my mind. It was so good!
That's just my opinion. Here's the recipe if you want to try it. Quick, easy, plenty of time to catch up on the washing up while it's in the oven. And all the ingredients were things we usually have on hand. Except parsley - mine was out of a jar, not fresh.
4 eggs
125g butter, softened and roughly diced
1/2 cup (75g) self raising flour
2 cups (500ml) milk
210g can of salmon, drained, bones removed and flesh flaked (I just drained mine, but not picky in this house)
1 small onion, chopped
1/2 cup grated cheddar
2 tablespoons chopped fresh parsley
Preheat the oven to 180C. Grease a 26cm pie dish.
Put the eggs, butter and flour in a food processor and blend until smooth.
Combine the milk, salmon, onion, cheese and parsley in a bowl, then add the egg mixture. Stir to combine and season well with salt and freshly ground black pepper. Pour the mixture into the pie dish and bake for 50 mins or until firm and golden.
Allow to cool then refrigerate overnight. Eat cold.
Ok, that last step is my own addition. If I make this again it will be specifically for lunch the next day. But everyone's different. You might like it hot.
Plenty of Pyrex love in this photo. The pie dish is well loved one Mum gave me from her cupboard not long after I moved out and in front is the 3 cup storage container I use for my lunch most days.
Trivia fact: this is called impossible pie because it miraculously makes its own crust during baking. I didn't really notice much of a crust but it does turn out well with very little effort.
Day twenty-two : make impossible pie.
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