Salmon & lemon rice pastry parcel

Salmon & lemon rice pastry parcel

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 6

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal514
fat30g
saturates13g
carbs42g
sugars2g
fibre1g
protein19g
low insalt1.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.6 ratings
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