Curried Rice and Salmon Pie
Recipe: #16163
November 28, 2014
"Love salmon, curry and pies so just had to save this one here, from Australian Good Food mini cookbook. Please note our pre-rolled pastry sheets are about 22cm to 23cm square in Australia."
Ingredients
Nutritional
- Serving Size: 1 (327.7 g)
- Calories 394.8
- Total Fat - 16.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 132.7 mg
- Sodium - 281.3 mg
- Total Carbohydrate - 29.4 g
- Dietary Fiber - 3 g
- Sugars - 6.1 g
- Protein - 31.9 g
- Calcium - 60.5 mg
- Iron - 2.8 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 210C or 190C fan forced.
Step 2
Line two baking trays with baking paper.
Step 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.
Step 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.
Step 5
Fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
Step 6
Score pastry and brush with a little beaten egg.
Step 7
Repeat with remaining pastry and filling to make four pies.
Step 8
Bake for 20 minutes until puffed and golden.
Step 9
Top with a sprig of dill and serve with lemon wedges.
Tips
No special items needed.