Rice And Salmon Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

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)

Recipe

• 1 preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• 2 place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• 3 line two baking trays with baking paper.
• 4 melt butter in frying pan on medium heat.
• 5 cook leek for 5 minutes, stirring until bright green and soft.
• 6 transfer to bowl with cooked rice, salmon and dill (or chives). toss and season with salt and pepper.
• 7 cut one pastry sheet in half and place on prepared trays.
• 8 spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• 9 place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• 10 place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• 11 cut three slashes into top and refrigerate for 10 minutes.
• 12 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.
• 13 cut and serve.