New England Salmon Pie

• 3-1/2 cups warm mashed potatoes (without added milk and butter)
• 1 medium onion, finely chopped
• 1/3 cup milk
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
• 2 tablespoons minced fresh parsley
• Pastry for double-crust pie (9 inches)
• 1 egg
• 1 tablespoon water

1. 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.
2. 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 350u0b0 for 40-45 minutes or until crust is golden. Refrigerate leftovers.

warm mashed potatoes, onion, milk, celery, garlic, salt, white pepper, salmon, parsley, pastry, egg, water

Taken from www.tasteofhome.com/recipes/new-england-salmon-pie/ (may not work)