Name: Rice and salmon pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 30 gram butter or spread; 1 leek, washed, finely sliced; 2 cup (2/3 cup raw) cooked rice, cooled; 220 gram can red salmon, drained, bones removed, flaked; 1 teaspoon chopped dill or chives; 3 sheets frozen puff pastry, thawed; 3 hard-boiled eggs, quartered; 1 egg, beaten, to glaze

Ingredients

30 gram butter or spread

1 leek, washed, finely sliced

2 cup (2/3 cup raw) cooked rice, cooled

220 gram can red salmon, drained, bones removed, flaked

1 teaspoon chopped dill or chives

3 sheets frozen puff pastry, thawed

3 hard-boiled eggs, quartered

1 egg, beaten, to glaze

Method

1.Preheat oven to 210°C or 190°C fan. Line two baking trays with baking paper.

2.Melt butter in a frying pan on medium heat. Cook leek for 5 minutes, stirring, until bright green and soft. Transfer to a bowl with rice, salmon and dill. Toss and season.

3.Cut one pastry sheet in half and place on prepared trays. Spoon one-quarter of rice mixture down centre of each half, leaving a 2cm edge. Place egg quarters down centre of filling and top with remaining half of rice mixture.

4.Mark remaining pastry sheets with back of a teaspoon to decorate. Place over rice filling, press pastry edges together well to seal and trim excess from edges. Cut three slashes into top and refrigerate for 10 minutes.

5.Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180°C or 160°C fan and bake for another 20 minutes. Cut and serve.