Curried Rice And Salmon Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 20 g butter
• 1 leek (well washed and finely sliced)
• 2 teaspoons curry powder (i would use madras)
• 1 cup cooked rice (from 1/3 cup raw)
• 2 sheets puff pastry (thawed and halved)
• 2 (250 g) salmon fillets (halved crossways)
• 1 bunch chives (chopped)
• 1 egg (lightly beaten)
• 4 dill sprigs (to serve)
• 1 lemon (cut into to wedges to serve)

Recipe

• 1 preheat oven to 210c or 190c fan forced.
• 2 line two baking trays with baking paper.
• 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.
• 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.
• 5 fold pastry over salmon and using a fork press edges to seal or you could pleat the edges to seal.
• 6 score pastry and brush with a litttle beaten egg.
• 7 repeat with remaining pastry and filling to make four pies.
• 8 bake for 20 minutes until puffed and golden.
• 9 top with a sprig of dill and serve with lemon wedges.