Rice and Salmon Pie

Recipe by ImPat
READY IN: 1hr 5mins
YIELD: 2 pies


  • 30
  • 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)


  • 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.