Directions:
- 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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.75 Kcal (409 kJ) | ||
| Calories from fat | 8.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 2% | |
|---|---|---|---|
| Cholesterol | 31.47mg | 10% | |
| Sodium | 272.33mg | 11% | |
| Potassium | 348.51mg | 7% | |
| Total Carbs | 18.31g | 6% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.46 Kcal (324 kJ) | ||
| Calories from fat | 7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 2% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 10% | |
| Sodium | 215.78mg | 11% | |
| Potassium | 276.15mg | 7% | |
| Total Carbs | 14.51g | 6% | |
| Sugars | 3.59g | 18% | |
| Dietary Fiber | 2.22g | 11% | |
| Protein | 3.48g | 9% | |
| Vitamin C | 3.6mg | 8% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 0.9mg | 6% | |
| Calcium | 44.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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