- 1 pound bacon, chopped
- 1 cup chopped carrots
- 1 large rutabega, chopped (about 2 cups)
- 1 small onion, chopped
- 1/2 head cabbage, shredded (about 2 cups)
- 1 tablespoon chopped garlic
- 1 pound cooked salmon (canned works great)
- to taste salt & pepper
- Double pie crust
- 2 cups cooked rice, lightly seasoned with salt and pepper
- 1 egg (for egg wash)
In a large frying pan, brown bacon. Remove cooked bacon and set aside, leaving drippings in pan.
In the same pan, add the carrots and rutabaga. Cook for about 10 minutes before adding the onion, cabbage, and garlic. Continue cooking until the onions are transparent and the vegetables are tender.
Return the cooked bacon to the pan and mix to incorporate the bacon drippings. Taste and adjust seasonings. You can cook vegetables in advance and store in the refrigerator for up to 3 days or until you are are ready to assemble the pie.
When ready to assemble, Roll out 1/2 of the pie crust and place in the bottom of a buttered 10-inch pie plate. Spread one cup of the rice over the bottom of the unbaked crust. Layer the vegetables, salmon and rice twice.
Dot butter over the top layer and cover with top pie crust, seal edges and flute. Mix egg with 1 tablespoon of water and brush over top of pie. Bake at 350º for 45 minutes to an hour, or until crust is golden brown.