Ingredients
- 20 grams 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 puff pastry sheets (thawed and halved)
- 500 grams fresh salmon (two fillets/250 grams each, halved crossways)
- 1 bunch chives (chopped)
- 1 large egg (lightly beaten)
- 4 dill sprigs (to serve)
- 1 whole lemon (cut into to wedges to serve)
How to Make
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Step 1: Preheat oven to 210C or 190C fan forced.
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Step 2: Line two baking trays with baking paper.
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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.
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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.
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Step 5: Fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
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Step 6: Score pastry and brush with a little beaten egg.
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Step 7: Repeat with remaining pastry and filling to make four pies.
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Step 8: Bake for 20 minutes until puffed and golden.
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Step 9: Top with a sprig of dill and serve with lemon wedges.
We hope you enjoy this recipe!
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