Curried Rice and Salmon Pie

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.