Swiss, Broccoli, And Salmon Pie

• 1 (9 inch) pastry for double-crust pie (top and bottom crust)
• 12 ounces salmon, cooked or canned
• 2/3 cup broccoli, chopped and cooked
• 2 eggs, hard-boiled and sliced thinly
• 1/3 cup celery, finely chopped
• 1/4 cup scallion, thinly sliced
• 1/2 teaspoon dried dill
• 1/8 teaspoon pepper
• 1 cup mayonnaise
• 1 cup swiss cheese, shredded and divided

1. In a medium bowl mix celery, scallions, dill, pepper, mayo and 1/2 the swiss cheese. Set aside.
2. Bake bottom pastry only, at 425* for about 10 minutes or until just barely lightly browned. Reduce oven temp to 375*.
3. Flake half the salmon into lighlty browned pie shell. Layer the broccoli over the salmon then layer the sliced eggs over the broccoli. Pour 1/2 the mayo mixture over the eggs.
4. Top with remaining salmon, then remaining mayo mixture, then reserved swiss cheese.
5. Cover with top pastry and brush with egg wash. Bake at 375* for 30 minutes or until golden brown. This pie can be made ahead and frozen.

pastry, salmon, broccoli, eggs, celery, scallion, dill, pepper, mayonnaise, swiss cheese

Taken from www.food.com/recipe/swiss-broccoli-and-salmon-pie-176854 (may not work)