Curried Rice and Salmon Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Love salmon, curry and pies so just had to save this one here, from Australian Goof Food mini cookbook. Please note our pre-rolled pastry sheets are about 22cm to 23cm square in Australia. Ingredients:
20 g butter |
1 leek (well washed and finely sliced) |
2 teaspoons curry powder (i would use madras) |
1 cup cooked rice (from 1/3 cup raw) |
2 sheets puff pastry (thawed and halved) |
2 (250 g) salmon fillets (halved crossways) |
1 bunch chives (chopped) |
1 egg (lightly beaten) |
4 dill sprigs (to serve) |
1 lemon (cut into to wedges to serve) |
Directions:
1. Preheat oven to 210C or 190C fan forced.
2. Line two baking trays with baking paper.
3. Melt butter in a frying pan on medium heat and cook leek, stirring for 5 minutes or until softened and then stir in curry powder and cook for 1 minutes or until fragrant and then transfer to a bowl and stir in rice.
4. Lay a piece of pastry on prepared tray and place 1/4 cup of rice mixture at one end of pastry, leaving a 1cm boarder and then top with a piece of salmon and scatter over 1/4 of the chives.
5. Fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
6. Score pastry and brush with a litttle beaten egg.
7. Repeat with remaining pastry and filling to make four pies.
8. Bake for 20 minutes until puffed and golden.
9. Top with a sprig of dill and serve with lemon wedges.
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