Curried Rice and Salmon Pie

20m
Prep Time
30m
Cook Time
50m
Ready In

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."

Original is 4 servings

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.

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