Although I love to cook, I’m not a creative cook. I can’t throw some of this and some of that together and make it work. My kids used to say, after kitchen disasters, “You didn’t follow the recipe, did you, Mom?” But tonight I created something good.
I’d eaten the last of the tuna pasties in the freezer and decided I wanted more, but I have only one can of my good tuna and three of salmon. So I looked at recipes for salmon pasties (pastéis) and created my own. Here’s roughly what I threw together for a filling.1 7 oz. can salmon (Pisces Cannery in Oregon)
1 chopped hard-boiled egg
½ c. grated cheddar or to taste
1 small stalk celery, diced
2 scallions diced
Salt and pepper (light)
Equal parts of sour cream and mayonnaise—enough to bind.
I took refrigerator biscuits, flattened and stretched them, used one as a bottom and the second as a top. Filled with a heaping Tbsp salmon filling. Sealed the edges and baked at 400 until brown. So good but a little rich.
Served with my favorite quick and easy zucchini, a la Julia Childs. Grate amount of zucchini you want, sauté quickly in butter with a dash of olive oil. Salt and pepper. You’re good to go.
Lovely Sunday supper—and now I have four pasties in the freezer. And a refrigerator full of food that I should have eaten tonight.