Tourtiere a la Ouananiche

• 2 tbsp. butter
• 1 md. onion, thinly sliced
• 1 lg. potato, peeled, thinly sliced sliced
• 1 lb. Ouananiche
• salmon, cut into sm. pieces
• Salt and ground white pepper
• 1/4 cup milk
• 2 tbsp. light cream
• 1/3 cup water (approximate)
• 1 egg, beaten with
• 1 tbsp. milk
• 1 recipe pastry for double crust pie

1. Line a 9-inch pie plate with pastry.
2. Heat butter in frying pan and saute onion until soft but not browned.
3. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish.
4. Arrange mixture evenly in the pastry shell.
5. Gently stir in water; it should come halfway up the fish mixture.
6. Cover with top crust, trim, crimping edge to seal.
7. Cut a small hole in the centre.
8. Brush pastry with the beaten egg and milk.
9. Bake in a preheated 375F oven to 45 to 50 minutes or until crust is browned.

butter, onion, potato, ouananiche, salmon, salt, milk, light cream, water, egg, milk, recipe pastry

Taken from www.foodgeeks.com/recipes/16106 (may not work)