Gluten Free Smoked Salmon Pie

 Check your pie in the oven as often as you check your phone.
 There are times when I will kick back, relax, read a book and forget that there was a little bit of goodness turning golden in the oven.
I'll forget until the smoke alarm goes off. That usually snaps me into action.

That is why you need to check on the pie as it bakes like you check on your phone. (I'm assuming you check your phone frequently. If this is not the case forget everything I just said.)
This recipe requires 14 ounces of smoked salmon, although if you want to try the more boring version you could use plain salmon.
In my opinion smoked anything is better than the plain version. I mean have you ever tried smoked mozzarella? Its pretty darn good.

Why did I decide to share this recipe? Well now its time for a blast from the past.

My family and I go to Whistler, Canada every year. And every year before I became a strict gluten freeby I would eat these scrumptious smoked salmon pastries. They were DIVINE. It was quite depressing to not be able to sink my teeth into these pastries later in my life. Enough gloom. I found a recipe for New England Salmon Pie in my Gluten-Free Baking book by Rebecca Reilly. I changed it and now I have my delicious Smoked Salmon Pie Recipe. I highly recommend using her piecrust recipe for this. However I have supplied a pie crust recipe below that uses my Key G.F. Flour Blend.

Pie Crust Recipe
1 cup Key Gluten Free Mix (below)      
2 Tbl. sweet rice flour
6 Tbl. cold butter
1 Egg
1 Tbl. lemon juice or apple cider vinegar.

Instructions: Preheat oven to 400 degrees Farenheit. Mix the flour. Cut the butter into tablespoons and add to the flour. Cut the butter in by working it into the flour with a fork or a pastry cutter. You want the butter mixed in until it is in pea sized pieces. Next make a dip (or well) in the middle of your flour. Pour in the egg and lemon juice. Mix in starting from the center and working your way out.
Take a piece of floured parchment paper and roll out your crust on it until is as thin as a piece of thickish fabric. Put it on a cookie sheet and refrigerate it for 5-10 minutes. When it is done chillin' take it back out and mold into your pie tin. (I used mini pie tins for my quiches but I would recommend using a regular sized one). Prick the crust with a fork before putting it inot the oven to bake for 10 minutes. The crust should be barely cooked, a pale golden. Put it to the side until you have prepared your filling.

Smoked Salmon Filling
1 Tbl. butter
1 medium onion finely chopped
1 buncho of scallions/green onions minced
2 medium potatoes boiled and masshed.
14 ounces of salmon skin and bones removed.
2 cups of cheese (to taste :)
1 egg

Instructions:
Preheat the oven to 375 degrees Farenheit.
Melt the butter in a skillet and saute the onions and scallions in it until the onion is see-through. Transfer to a large bowl and add the smoked salmon, mashed potates, and cheese. Taste the mixture and add cheese and pepper and salt until it tastes just right to you. When you are done taste-testing add the egg into the mixture and mix in thoroughly.
Place the mixture in your pre-baked pie crust and bake in the oven for 15-20 minutes or until the filling is firm.

 Key Gluten Free Flour Recipe
2 cups Brown Rice Flour 
2/3 cup Tapioca Flout
1/3 cup Potato Starch