Salmon and Potato Pie

1 pkg (11oz) pastry (pie crust) mix
2 lb potatoes, peeled, sliced
4 large carrots, peeled, sliced
3 medium onions, sliced
2 tbsp butter (for sauteing onions)
1/4 cup butter (for sauce)
1/3 cup flour
1/8 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 lb cooked or drained canned salmon
2 tbsp butter (for top)
1 egg yolk mixed with 1 tbsp water

Prepare pastry mix using package directions. Roll onto floured surface, cut out circle to fit top of 2 qt. baking dish, then cut 3 circles from remaining pastry and set aside.

Cook potatoes and carrots in enough water to cover, in a large sauce pan for 10 minutes and drain.

Saute the onion in 2 tbsp butter in a skillet for 5 minutes until golden brown.

Melt 1/4 cup of butter in small saucepan and stir in the flour, paprika, salt and pepper. Blend in the milk and simmer over medium heat until thickened and smooth, stirring constantly.

Layer the potatoes, carrots, salmon, and white sauce (one at a time) in a greased baking dish. Dot the top with 2 tbsp butter and top with the pastry sealing the edges and brush with a mix of the egg yolk and water.

Cut the pastry circles in half and arrange on top of pie.

Bake in a 350F oven for 30 to 40 min. until crust is brown and serve as a main dish.

Servings: 4