This recipe was submitted by Violet Bellizzi for The Melting Pot, a 1974 fundraising cookbook for English in Action, Inc., a New York City language program that paired volunteers with immigrants, foreign students, and resident diplomats. The original pie is made with daurade, a flavorful Mediterranean fish. In 1974, salmon must have seemed like a good substitute. The cauliflower is traditional, but the potatoes appear to be an Americanization. The red wine in pastry is very typical of Maltese cooking, but you can substitute water. I have added some detail to the crust directions, so if you know a Maltese-American cook, ask for more on how the pies should look, and email what you find out.

Yield: Serves four.

1 large onion
2 tablespoons olive oil
1 pound can whole tomatoes
1 small cauliflower
2 large potatoes
1/4 pound green olives
1 tablespoon raisins
1 pound can salmon
mint leaves (or 1/4 teaspoon dried mint)
1 pound flour
2 tablespoons vegetable oil
2 tablespoons red wine, or a little more
solid shortening to grease pie dish


Equipment: large pyrex pie dish, large skillet,
	wood board and rolling pin

1. Halve, peel, and chop onion.
2. Heat olive oil in a large skillet.
3. "Fry onion."
4. Drain tomatoes, reserving liquid. Add tomatoes
	to skillet and simmer for a few minutes.
5. Add the liquid from the tomatoes and a cup of
	water. Bring to a boil.
6. Peel and slice potatoes. Add to tomato mixture.
7. Wash cauliflower and cut into small pieces. Add
	cauliflower and olives to tomato mixture.
8. Simmer until vegetables are tender and sauce
	thickens.
9. For pie crust, heap flour on the board, and make
	a well in the middle.
10. Pour vegetable oil, wine (or water), and a pich of
	salt in and work it into a dough.
11. Continue working, adding more wine (or water) if
	necessary, until you can knead the dough
	easily, and it is soft and pliable.
12. Cover dough and let stand for 30 minutes.
13. Flour the board and rolling pin, and roll out
	half the dough into a round two or more inches 
	bigger than the pie dish (depending on how
	deep the dish is). Cut off protruding scraps
	and use them to mend any tears or weak spots.
14. Grease the pie dish and line with the dough.
	(Some people fold the dough in fourths and
	pick it up, then unfold it again in the dish.
	Some people roll it up onto the rolling pin,
	and unroll it into the dish.)
15. Season the filling with salt, pepper, and mint
	leaves. Drain the can of salmon and mix
	that in, too.
16. Put the filling in the crust.
17. Roll out the other half of the dough into
	a top crust, and use it to cover the pie.
18. Crimp the edges to seal the pie, then cut
	some slits so steam can escape.
19. Bake at 350 degrees for 30 minutes, "or until
pie crust is golden.