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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 1 1/2 tbsp butter
- 1 None leek, washed, finely sliced
- 2 tsp curry powder
- 5 oz cooked rice, cooled
- 2 sheets frozen puff pastry, thawed, halved
- 2 (9 oz) salmon fillets, halved crosswise
- 1 bunch fresh chives, chopped
- 1 None large egg, lightly beaten
- None None dill sprigs and lemon wedges, to serve
Method
- Preheat oven to 400°F. Line 2 baking trays with parchment paper.
- Melt butter in a frying pan over medium heat. Cook leek, stirring, for 5 mins, or until softened. Add curry powder and cook for 1 min, or until fragrant. Transfer to a bowl and stir in rice.
- Lay 1 piece of puff pastry on prepared tray. Spread 1/4 of the rice mixture over 1/2 of the pastry, leaving a 1/3 inch border. Top with a piece of salmon and sprinkle with 1/4 of the chives. Fold pastry over salmon and press edges with a fork to seal. Score pastry and brush with egg. Repeat with remaining pastry, rice mixture, salmon and chives to make 4 hand pies.
- Bake for 20 mins, or until puffed and golden. Top each with a sprig of dill and serve with lemon wedges.
