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Salmon & lemon rice pastry parcel

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

  • Prep: 20 mins
    Cook: 30 mins
    Plus chilling
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 514
  • Carbohydrates 42
  • Saturated Fat 13
  • Sugar 2
  • Protein 19
  • Fat 30
  • Fibre 1
  • Salt 1.5

Nutrition per serving

  • Calories 514
  • Carbohydrates 42
  • Saturated Fat 13
  • Sugar 2
  • Protein 19
  • Fat 30
  • Fibre 1
  • Salt 1.5

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)

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.

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