Salmon & lemon rice pastry parcel

Salmon & lemon rice pastry parcel

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 6

Throw a whole new spin on fish pie with this flaky puff pastry bake - filled with capers, basmati and red peppers too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
514
protein
19g
carbs
42g
fat
30g
saturates
13g
fibre
1g
sugar
2g
salt
1.5g

Ingredients

  • 3 medium eggs, 1 lightly whisked
  • 250g pack ready-cooked lemon basmati rice (we used Tilda)
  • 3 tbsp low-fat crème fraîche
  • small bunch parsley, chopped
  • 1½ tbsp capers, rinsed and chopped
  • 4 spring onions, sliced
  • 3 hot-smoked salmon fillets (about 225g/8oz), skin removed, flaked
  • 100g ready-roasted red peppers from a jar, drained and chopped
  • plain flour, for dusting
  • 500g pack all-butter puff pastry
  • new potato, to serve (optional)

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Method

  1. Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.
  2. On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.
  3. Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.

Recipe from Good Food magazine, September 2012

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Comments

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Pynner's picture
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Love this recipe, so easy - I use any smoked fillets that are in the supermarket often sweet chilli flavoured. If I haven't got creme fraiche in the fridge I use cream or yogurt.

tombisan's picture

BLEUGH!!! This is without doubt the worst thing I have ever made from this website. The combination of flavours tasted like sick and the texture of pastry, rice, spring onion and boiled egg does not work together at all. If I could rate it zero I would.

fizzyfeet's picture
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I have made this numerous times and it's more simple than it looks. I use sweet chilli salmon fillets which add a little bite and I always end up making too much filling - which is perfect on its own as a lunchtime rice salad. Highly recommended.

watchstrap's picture

I have made this pie about 4 or 5 times now and it is really easy, uses some cheaty ingredients to save time and looks like you have made a lot more effort! A hit with the family, my Mother asks for it especially when she comes to stay.

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