Salmon & Rice Pie

11 Ingredients

2 sheet ready-rolled frozen butter puff pastry
20grams butter
700grams salmon fillets, diced
1 leek, white part only, thinly sliced
4 spring onions, thinly sliced
1 lemon, rind grated and juiced
2teaspoons dijon mustard
250grams white rice
1tablespoons olive oil
2 eggs
300grams green beans, trimmed

Method

Step 1 of 4

Prepare rice following packet instructions. Set aside to cool.

Step 2 of 4

Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Heat oil and butter in a deep frying pan over medium heat. When butter has melted, add leek and onion. Cook for 4 minutes or until softened. Add salmon and cook for 3 minutes, stirring occasionally, or until just cooked. Stir in rice. Remove from heat and cool. Whisk 1 egg, lemon rind, juice and mustard in a jug. Add to salmon mixture. Season with salt and pepper.

Step 3 of 4

Lay 1 sheet of pastry onto tray. Spoon salmon mixture onto pastry, spreading evenly, leaving a 2cm border. Top with remaining pastry and press edges together to seal. Cut diagonal slashes over top of pie. Whisk remaining egg and brush over pastry. Bake for 25-30 minutes or until cooked through.

Step 4 of 4

Meanwhile, bring a saucepan of water to the boil. Add beans and cook for 2 minutes or until tender. Drain. Serve pie with green beans.