Ingredients
3-1/2 cups warm mashed potatoes (without added milk and butter)1 medium onion, finely chopped1/3 cup milk1/2 teaspoon celery seed1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon white pepper1 can (14-3/4 ounces) salmon, drained, bones and skin removed2 tablespoons minced fresh parsleyPastry for double-crust pie (9 inches)1 egg1 tablespoon water
Preparation
In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.
