Rice and Salmon Pie
photo by Kathy228
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
2 pies
- Serves:
- 4
ingredients
- 30 g butter
- 1 leek (washed, finely sliced)
- 2 cups cooked rice (cooled - 2/3 cup raw)
- 220 g red salmon (drained, bones removed and flaked)
- 1 teaspoon dill (or chives chopped)
- 3 sheets puff pastry (frozen, thawed)
- 3 eggs (hard boiled, peeled and quartered)
- 1 egg (beaten to glaze)
directions
- Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
- Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
- Line two baking trays with baking paper.
- Melt butter in frying pan on medium heat.
- Cook leek for 5 minutes, stirring until bright green and soft.
- Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
- Cut one pastry sheet in half and place on prepared trays.
- Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
- Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
- Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
- Cut three slashes into top and refrigerate for 10 minutes.
- Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
- Cut and serve.
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Reviews
-
Excellent. I never used tinned salmon like this before. It was delicate in this dish. I absolutely loved the HB egg inside. What a lovely surprise when you cut the pie. I made only two pies, so the recipe halves perfectly. I made a roux with green peas and tarragon to finish the dish. Great recipe ChefPotts.
RECIPE SUBMITTED BY
I'mPat
Australia
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