Ingredients
- 60 g butter
- 1 medium onion, finely chopped
- 200 g button mushrooms, sliced
- 2 tablespoons lemon juice
- 220 g Atlantic salmon fillet, boned, skinned, cut into 2 cm pieces
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- salt and freshly ground black pepper
- 1 cup cooked rice
- ¼ cup cream
- 375 g packet frozen puff pastry
- 1 egg, lightly beaten, for glazing
Method
1. Brush an oven tray with melted butter or oil. Melt half the butter in a frying pan. Add the onion and cook for 5 minutes or until soft but not browned. Add the mushrooms and cook for another 5 minutes. Add the lemon juice to pan and stir to combine. Transfer the mixture to a bowl.
2. Melt remaining butter in pan, add the salmon and cook for 2 minutes. Remove from heat, cool slightly and add the egg, dill, parsley and salt and pepper, to taste. Combine gently and set aside. Combine the rice and cream in a small bowl.
3. Roll out half the pastry to a rectangle measuring 18 × 30 cm and place on the prepared tray. Spread half the rice mixture onto the pastry, leaving a 3 cm border all the way around. Top with the salmon mixture, then the mushroom mixture, and finish with the remaining rice.
4. Roll out remaining pastry to 20 × 32 cm; place over the filling. Seal edges together, crimp to seal. Decorate with pastry cut-outs if you like. Refrigerate 30 minutes. Preheat oven to 210°C (190°C gas). Brush pie with beaten egg; bake 15 minutes. Reduce the heat to 180°C, bake for 15–20 minutes until golden.
