Salmon Wrapped in Pastry With Rice

Recipe by Hal Taylor
READY IN: 1hr 30mins
YIELD: 1 pie




  • Preheat oven to 200 degreesC.
  • Place the salmon into a saucepan with just enough water to cover it.
  • Poach gently for 10 minutes, until just cooked.
  • Drain and leave to cool.
  • Roughly chop the mushrooms and finely slice the green onions.
  • Melt the butter and cook the mushrooms and onions for 2 to 3 minutes and remove them to a bowl.
  • Flake the salmon and add to the bowl.
  • Chop the hard boiled eggs and add to the bowl, together with the rice.
  • Stir in the lemon juice and season well with salt and pepper.
  • Roll out the thawed pastry to a rectangle about 12 x 14.
  • Brush the edges with beaten egg.
  • Spoon the salmon/rice filling into the center.
  • Join the edges and seal the ends and sides with beaten egg.
  • Score the top with a knife and brush with the remaining egg.
  • Bake for 30 minutes, until golden.
  • Serve hot or leave to cool completely and serve cold.